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Table of Contents :

1. Across The Border Popcorn
2. Almond Mocha Popcorn
3. Almond Toffee Popcorn
4. Ammaretto Popcorn
5. Apricot Treat Popcorn
6. Astronaut Popcorn
7. Bacon & Cheese Popcorn
8. Bayou Popcorn
9. BBQ Popcorn
10. Buffalo HotCorn
11. Butter Pecan Popcorn
12. Butterscotch Brownies A-Poppin
13. Butterscotch Popcorn Crunch
14. Cajun Popcorn
15. Candy Apple Popcorn Balls
16. Caramel Popcorn
17. Cheddar Popcorn
18. Cherry Popcorn
19. Chicken Popcorn
20. Chili Popcorn
21. Chinese Popcorn Delight
22. Chocolate Cream Popcorn
23. Chocolate Glazed Popcorn Squares
24. Chocolate Popcorn
25. Cinnamon Apple Popcorn
26. CocoaPop Fudge
27. Coconut Pecan Popcorn
28. Coconut Popcorn Pie
29. Cracklies
30. Cranberry Popcorn Balls
31. Curry Parmesan Popcorn
32. Drunken Popcorn Balls
33. French Fried Popcorn
34. Fruited Popcorn Bake
35. Fruity Popcorn Cookies
36. Garlic Cheddar Popcorn Balls
37. Golden Popcorn Squares
38. Granola Crunch Popcorn
39. Granola Popcorn Bars
40. Harvest/Fall Popcorn
41. Hawaiian Popcorn Mix
42. Heavenly Hash Popcorn
43. Holiday Popcorn Balls
44. Honey Pecan Popcorn
45. Hot Mustard Popcorn
46. Ice Cream Popcornwiches
47. Jamaican Popcorn
48. Jelly Bean Popcorn Heaven
49. Jungle Popcorn
50. Kentuky Praline Popcorn
51. Kiddie Popcorn Crunch
52. Lemon Popcorn
53. Licorice Popcorn
54. LolliPopCorn Surprise
55. Mac-Corn-Roon Cookies
56. Mapled Corn Squares
57. Marshmallow Creme Corn
58. Mushroom Popcorn
59. Nacho Popcorn
60. Orange Candied Popcorn
61. Parmesan Chive Popcorn
62. Parmesan Pepper Popcorn
63. Peanut Butter Popcorn
64. Peanut Butter Popcorn Cups
65. Peppermint Candy Popcorn
66. Peppery Popcorn
67. Pesto Popcorn
68. Pina Colada Popcorn
69. Piquant Popcorn
70. Pizza Popcorn
71. Popcorn ala Koolaid
72. Popcorn Clusters
73. Popcorn Haystacks
74. Popcorn Honey Balls
75. Popcorn Italiano
76. Popcorn Macaroons
77. Popcorn Muffins
78. Popcorn on a Stick / Popsicle Style
79. Popcorn Party Cake
80. Popcorn Peanut Chip Cake
81. Popcorn Power Munch
82. Popcorn Pudding
83. Popcorn Snowmen
84. Pop-N-Fluff Cookies
85. Praline Popcorn Crunch
86. Pumpkin Spice Popcorn
87. Rainbow Popcorn Balls
88. RockyPop Fudge
89. RumCorn Balls
90. Saffron Butter Popcorn
91. Savory Italian Popcorn Mix
92. Sesame Maple Popcorn
93. Simon & Garfunkel Popcorn
94. Southern BBQ Popcorn Mix
95. Sugar & Spice Popcorn
96. Sugared Popcorn Balls
97. Sun Dried Tomato Basil Popcorn
98. SuperBowl Popcorn
99. Sweet Cinnamon Popcorn Mix
100. Swiss Popcorn
101. Thai Popcorn
102. Toffee Popcorn & Peanuts
103. Triple Herb Popcorn
104. TropiPopCorn
105. Vanilla Popcorn
106. Vermont Maple Popcorn Balls
107. Wonder Popcorn Bread
108. Yogurt Glazed Popcorn

1. Across The Border Popcorn

1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin

• Pop popcorn.
• Mix spices into the shredded cheese.
• Sprinkle mixture over unseasoned popcorn and toss until well blended.

2. Almond Mocha Popcorn

1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn popped
1 cup Almonds; chop toasted

• In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa.
• Cook over a moderate heat to 280~ on a candy thermometer.
• Pour over the popped corn and almonds.

3. Almond Toffee Popcorn

1 up Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn — popped

• In heavy saucepan, combine sugar, butter, corn syrup, water and almonds.
• Cook over a moderate heat to 280~ on a candy thermometer.
• Add the vanilla.
• Stir well and pour over the popped corn.
• National Popcorn Week is the week before Halloween.

4. Ammaretto Popcorn

3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar — packed
1/2 cup Amaretto

• Heat oven to 250~.
• Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn.
• In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto.
• Bring to a boil, stirring occasionally.
• Boil 3 minutes.
• Remove from heat.
• Pour over popcorn; toss until thoroughly coated.
• Bake at 200~ for 1 hour; spread on foil or wax paper to cool.
• Store in loosely covered container.

5. Apricot Treat Popcorn

1/4 cup Butter
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn — popped
1/2 cup Coconut — toasted
1/2 cup Almonds — toasted
1 cup Dried apricots — cut small

• In a heavy saucepan, put the butter, jelly and brown sugar.
• Cook over moderate heat to 235~ on a candy thermometer.
• Pour over the popped corn, coconut, almonds and apricots.

6. Astronaut Popcorn

8 cups Popped popcorn — *
1/2 cup Sugar
1/2 cup Tang — powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.

• Place popcorn in a large buttered baking pan.
• In separate pan, combine sugar, drink mix, syrup, water and butter.
• Stir over medium heat until sugar is dissolved.
• Cook until mixture reaches 250~ on a candy thermometer, stirring frequently.
• Remove from heat and stir in orange extract and baking soda.
• Pour over popcorn, mixing well.
• Bake for 1 hour, stirring occasionally.
• Allow to cool completely.

7. Bacon Cheese Popcorn

4 quarts Popped popcorn
1/3 cup Butter — melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese — grated
1/3 cup Bacon bits

• Pour freshly popped corn in large bowl.
• Combine margarine with hickory-smoked salt.
• Pour over popcorn; toss well to coat.
• Sprinkle with cheese and bacon bits.
• Toss again and serve while warm.

8. Bayou Popcorn

3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn

• In a heavy saucepan, melt butter over med. heat.
• Stir in remaining ingredients except popcorn.
• Cook for 1 min.
• Pour over popcorn, tossing to coat evenly.
• Serve at once.

9. BBQ Popcorn

6 tablespoons Hot air-popped popcorn
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese

• Place popcorn in large bowl.
• In small saucepan, melt margarine.
• Stir in chili sauce, onion and chili powder and salt.
• Pour chili mixture gradually over popcorn, tossing to mix well.
• Sprinkle with cheese and toss.

10. Buffalo HotCorn

2 1/2 qt.. popped corn
2 Cups corn chips — slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt

• In small bowl, place 2 cups popped corn; set aside.
• Combine remaining popcorn with corn chips and peanuts.
• In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat.
• Spread on l5x10-inch baking sheet.
• Bake at 350′F for 10 minutes.
• Remove from baking sheet to large serving bowl.
• Toss with remaining 2 cups popped corn.
• Serve immediately or store in airtight container.

11. Butter Pecan Popcorn

8 c Popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding Mix
1/4 ts Vanilla

• Discard unpoppped popcorn kernels.
• Spray a 17x12x2-inch roasting pan with nonstick coating.
• Place the popped corn and pecans in the pan.
• Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking.
• Remove the pan form the oven.
• Turn mixture onto a large piece of foil.
• Cool popcorn completely.
• When cool, break into large pieces.
• Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
• How do you keep popcorn from blowing away? With a popper-weight (paperweight – ha! ha!)

12. Butterscotch Brownies A-Poppin

1 cup dark-brown sugar, firmly packed
ј cup vegetable oil
1 egg
1 teaspoon vanilla
ѕ cup finely ground, popped popcorn
1 teaspoon baking powder
Ѕ teaspoon salt

• Preheat oven to 350^o F (177^o C).
• Butter an 8-inch-square baking pan.
• In a large bowl, stir together brown sugar, oil and egg until smooth.
• Mix in nuts and vanilla.
• Mix together ground popcorn, baking powder and salt.
• Add to the oil mixture, stirring well.
• Spread evenly in the buttered pan.
• Bake for 20 minutes or until browned.
• Cut into squares while warm.
• Makes 16 brownies.

13. Butterscotch Popcorn Crunch

1/2 cup Unpopped popcorn
1 cup Light brown sugar packed
1/2 cup Light corn syrup
1/2 cup Butter
1/4 cup Butterscotch chips
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 cups Walnuts toasted

• Heat oven to 250.
• Grease 14×10" roasting pan.
• Pop the popcorn.
• Put nuts and popcorn in a very large bowl.
• Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
• Reduce heat and cook for 5 minutes.
• Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth.
• Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly.
• Pour mixture into pan; bake 45 minutes, stirring occasionally.
• Remove from oven, cool mixture in pan about 15 minutes.
• Turn mixture out of pan onto foil to cool completely.
• Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
• Makes about 4 quarts.

14. Cajun Popcorn

1/2 c Butter, melted
2 ts Paprika
2 ts Lemon pepper seasoning
1 t Salt
1 t Garlic powder
1 t Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn

• Preheat oven to 300.
• In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic powder, onion powder, and red pepper.
• Place popcorn in a large baking pan; pour butter mixture over popcorn and stir until well coated.
• Bake 15 minutes, stirring every 5 minutes.
• Remove from oven; cool completely.
• Store in airtight container.
• Popped corn takes up to 37 times as much room as unpopped corn

15. Candy Apple Popcorn Balls

2 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Brown sugar
1/4 cup Molasses
1/4 cup White corn syrup
1/4 teaspoon Cinnamon
1/8 teaspoon Ginger
ds Cloves
1/2 c Popcorn; popped
1 c Walnuts; chop, toasted
1 c Dried apples; cut small

• In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves.
• Cook over moderate heat to 280~ on a candy thermometer.
• Pour over the popped corn, walnuts and apples.
• Shape into balls.

16. Caramel Popcorn

2 c Brown sugar
1/2 c Dark corn syrup
1 c Butter
1 ts Vanilla extract
Salt to taste
1/2 ts Baking soda
8 qt Popcorn; popped

• Combine sugar, syrup and butter in saucepan.
• Bring to boil and cook 5 minutes.
• Remove from heat and add vanilla, cream of tartar, salt and baking soda.
• Stir until it turns lighter in color and increases in volume.
• Pour the mixture over the popcorn and toss to mix.
• Place in a roasting pan.
• Bake at 200 degrees for 1 hour stirring 2 or 3 times.
• Pour on waxed paper and separate to cool.
• Makes 8 quarts.

17. Cheddar Popcorn

2/3 c Unpopped popcorn
1/3 c Butter
1 c Finely grated cheddar cheese
salt & pepper to taste

• Pop the popcorn.
• Melt the butter.
• Grind some pepper into the butter.
• Stir.
• Layer the cheese into the popcorn.
• Pour the butter mixture on top, and salt.

18. Cherry Popcorn

2 Ѕ quarter air-popped popcorn
Butter flavored spray
1 package cherry flavored gelatin

• Put popcorn into a very large bowl and spray lightly with butter flavored oil.
• Sprinkle with gelatin.
• Put in 350 degree oven for five minutes.
• Gelatin will dissolve slightly and stick to the popcorn.

19. Chicken Popcorn

2-1/2 tablespoons butter
1 cube chicken bouillon
2 qts. Popped popcorn
Salt to taste

• Melt butter over low heat.
• Dissolve bouillon cube in melting butter.
• Drizzle over popcorn.
• Add salt to taste.
• Makes 2 quarts.

20. Chili Popcorn

1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Ground cumin
1 tablespoon Dried onion flakes
Cayenne pepper to taste
1/2 cup Popcorn — popped
Butter to taste

• Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well.
• Use one or two teaspoons per 1/2 cup corn, popped with butter.
• What has ears but can’t hear? A stalk of (popping) corn.

21. Chinese Popcorn Delight

2 1/2 quarts popped popcorn
1 cup Chow Mein noodles, optional
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar

• Keep popcorn, noodles and peanuts warm.
• Combine remaining ingredients and mix thoroughly.
• Slowly pour over popcorn mixture, tossing to blend.
• Pour into a large roasting pan.
• Heat in a 300-degree Fahrenheit oven for 5-10 minutes, stirring once.

22. Chocolate Cream Popcorn

2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Cornsyrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 t Vanilla extract

• Lightly grease large bowl; in it, place popped corn.
• In saucepan, mix sugar, water, corn syrup and salt.
• Cook over moderate heat to 240 degrees F on candy- thermometer.
• Add marggarine; when it is melted; add chocolate.
• Stir in vanilla.
• Slowly pour hot syrup over popped corn, stirring constantly with two forks.
• Continue stirring until corn is coated and syrup loses its gloss.
• When mixture is cool; store in tightly covered containers.

23. Chocolate Glazed Popcorn Squares

1 pk Microwave popcorn — popped
2 tb Butter
10 1/2 oz Mini marshmallows
1/4 c Chocolate ready-to-spread – frosting
1/2 c Salted peanuts
Chocolate Glaze:
1/3 c Chocolate ready-to-spread – frosting

• Grease 9×13" pan.
• Remove and discard unpopped kernels from popcorn.
• Place butter in 4-qt microwavable bowl.
• Microwave, uncovered, on HIGH, for about 30 seconds, or until melted.
• Stir in marshmallows and frosting until marshmallows are coated.
• Microwave, uncoverd, 2-3 minutes, stirring every minutes, just until mixture is smooth.
• Fold in peanuts and popcorn until coated.
• Press mixture into pan.
• Spread with chocolate glaze; cool.
• Cut into bars.
• CHOCOLATE GLAZE: Place ready to spread frosting in small microwavable bowl. Microwave, on HIGH, about 30 seconds or until just melted.

24. Chocolate Popcorn

12 cups popcorn
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract

• Preheat oven to 250 degrees.
• Spray a large, shallow roasting pan with vegetable spray.
• Mix popcorn and peanuts in roasting pan.
• In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly.
• Stir in chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture has thickened.
• Remove from heat and stir in vanilla.
• Pour over popcorn and peanuts; stir to coat well.
• Bake for 1 hour, stirring occasionally.
• Pour onto foil and let cool.
• Store in tightly covered containers.

25. Cinnamon Apple Popcorn

2 cups Chopped dried apples
10 cups Popped popcorn
2 cups Pecan halves
4 tablespoons Butter — melted
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Brown sugar
1/4 teaspoon Vanilla extract

• Preheat oven to 250 degrees.
• Place apples in a large shallow baking pan.
• Bake 20 minutes.
• Remove pan from oven and stir in popcorn and nuts.
• In a small bowl combine remaining ingredients.
• Drizzle butter mixture over popcorn mixture, stirring well.
• Bake for 30 min, stirring every 10 min.
• Pour onto waxed paper to cool.
• Store in airtight container.
• Makes 14 cups mix.

26. CocoaPop Fudge

2 c Sugar
2 Squares unsweetened chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter
1 t Vanilla
1/8 ts Salt

• Melt chocolate in saucepan.
• Add sugar, milk, water, butter, and salt.
• Boil to soft ball stage (234 – 238 F).
• Remove from fire.
• Add flavoring and popped corn.
• Cool to room temperature.
• Stir until creamy.
• Pour into well-buttered, shallow pan.
• Cut in squares.

27. Coconut Pecan Popcorn

16 cups Popped popcorn
1 package Coconut-pecan frosting mix
1/2 cup butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda

• Heat oven to 200~.
• Divide popcorn between 2 ungreased rectangular pans.
• Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges.
• Continue cooking over medium heat 5 minutes, stirring occasionally.
• Remove from heat.
• Stir in baking soda until foamy.
• Pour over popcorn.
• Stir until well coated.
• Bake 1 hour, stirring every 15 minutes.
• Store in airtight container.
• Makes 16 cups.

28. Coconut Popcorn Pie

2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 12-inch pizza pan.

• Mix popcorn and coconut in a large buttered bowl.
• Combine sugar, syrup, butter or margarine, water and salt in saucepan.
• Bring to boil over low heat, stirring until sugar dissolves.
• Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit).
• Stir in vanilla.
• Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
• Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan.
• Mark off into wedge-shaped servings.
• Repeat using remaining popcorn mixture; cool.
• Cover one layer with ice cream; top with second popcorn layer.
• Store in freezer.
• To serve, cut in wedges.
• Serve plain or with desired fruit or sauce.

29. Cracklies

1 c Molasses
1 c Sugar
3 qt Popped corn
1/2 ts Salt
1 tb Butter Melt butter.

• Add sugar, salt, and molasses.
• Boil to the hard crack stage (285 – 290 F).
• Pour over corn, stir while pouring.
• Spread in thin layer to cool.
• Break in pieces.

30. Cranberry Popcorn Balls

2 cups sugar
1 10-ounce package (1 cup) frozen cranberry-orange relish
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped popcorn

• Combine all ingredients, except popcorn, in a heavy saucepan.
• Bring to a boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer.
• Mixture will bubble up in pan, so watch to keep from boiling over.
• Pour slowly onto hot popcorn and mix until well-coated.
• Let stand 5 minutes or until mixture can easily be formed into balls.
• Butter hands and form into 3-inch balls.

31. Curry Parmesan Popcorn

1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)

• Mix margarine, cheese, salt and curry powder.
• Pour over Popcorn; toss.

32. Drunken Popcorn Balls

2 qt Popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup sugar
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup water
1/2 tsp vinegar

• Preheat oven to 250.
• Place popcorn in a large 4 inch deep buttered baking pan.
• Keep warm in over.
• Combine other ingredients in a large saucepan.
• Cook until mixture reaches 250 on a candy thermometer.
• Remove popcorn from oven.
• Pour syrup mixture over popcorn.
• Mix well and shape!!

33. French Fried Popcorn

4 pt Salad oil
1 pk Popcorn
1 ts Salt

• Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top.
• Remove and put on paper toweling to drain.
• Sprinkle with salt.

34. Fruited Popcorn Bake

7 cups Cooked Popcorn
1 cup Pecans pieces
3/4 cup Candied red cherries cut up
3/4 cup Brown sugar packed
6 tablespoons Butter
3 tablespoons Light corn syrup
1/4 teaspoon Baking soda
1/4 teaspoon Vanilla

• Remove all unpopped kernals from popcorn.
• In a 17x12x12 " baking pan, combine popcorn, pecans and cherries.
• In a 1 quart saucepan combine brown sugar, butter and corn syrup.
• Cook and stir over medium heat until butter melts and mixture comes to a boil.
• Cook over low heat 5 minutes more.
• Remove from heat.
• Stir in baking soda and vanilla.
• Pour mixture over popcorn; gently stir to ccoat popcorn mixture.
• Bake in 300~ oven for 15 minutes;stir.
• Bake 5-10 minutes more.
• Remove popcorn to large bowl, cool

35. Fruity Popcorn Cookies

1 c Finely ground popped corn
1 c Sugar
1 c Finely cut dried fruit, any -kind
1/2 c Melted shortening
1/4 c Sweetened condensed milk
1/4 c Water
1 Egg, well beaten
1 c Flour
1 c Corn-meal
1 ts Salt
1 1/2 ts Nutmeg
4 ts Baking powder

• Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal.
• Combine shortening sugar.
• Add egg.
• Add milk and water.
• Mix thoroughly.
• Add flour mixture, popped corn, and dried fruit.
• Mix thoroughly.
• Turn onto lightly floured board.
• Roll in sheet 1/3 inch thick.
• Cut with floured cutter.
• Place on slightly oiled baking sheet.
• Bake in hot oven (425 F) 10-12 minutes.

36. Garlic Cheddar Popcorn Balls

50 Cloves fresh garlic
2 ts Salt
4 c Shredded Cheddar cheese
5 qt Popped corn

• Peel garlic and mince with salt to prevent sticking and to absorb garlic juices.
• Toss garlic with cheese.
• In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl.
• Place in microwave oven and cook 1 minute.
• Shake bowl gently; turn 180 degrees and cook 1 more minute.
• Do not overcook.
• Immediately turn out onto cookie sheet, and quickly shape into plum-size balls.
• Set balls on sheets of waxed paper.
• Makes 4 dozen popcorn balls.

37. Golden Popcorn Squares

2 c Sugar
1/2 c Syrup — light
1 c Water — hot
1/4 ts Salt

• Boil to soft ball stage.
• Add 1 t. vanilla, 1 t. lemon juice.
• Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats.
• Cover with hot syrup.
• Mix and spread.
• The cut into squares.

38. Granola Crunch Popcorn

1/4 cup Butter
3 tablespoons Honey
3 tablespoons Brown sugar
1/2 cup Popcorn — popped
1 cup Nuts — toasted
1 cup Rolled oats
1 cup Coconut — toasted
1 cup Raisins

• In a heavy saucepan, put the butter, honey and brown sugar.
• Cook over a moderate heat until melted.
• Pour over the popped corn, nuts, oats, coconut and raisins.
• Bake at 300~ for 30 Minutes.

39. Granola Popcorn Bars

2 qt Popped popcorn
1 c Honey
2 c Oats
1 c Raisins
1/2c Chopped dates
1 c Chopped dry roasted peanuts

• Heat honey in saucepan until it thins out and pours easily.
• Put popcorn, oats, raisins and nuts in a large bowl and mix until blended.
• Pour honey over mixture and stir with wooden spoon.
• Press into greased 9×13" pan, cover with plastic wrap and chill for several hours.
• Press mixture firmly before cutting into bars.
• Serves 12.

40. Harvest / Fall Popcorn

1/3 cup melted butter
1 tsp dried dill weed
1 tsp lemon pepper marinade
11/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 quarts popped popcorn
2 cups shoestring potatoes / in a can
1 cup mixed nuts if desired………

• Combine first 7 ingredients and mix well.
• Add remaining ingredients.
• Toss/Shake until well mixed.
• Spread onto a cookie sheet.
• Bake in preheated 350 oven for 6-10 minutes or until lightly brown, stirring once.
• Enjoy!!!

41. Hawaiian Popcorn Mix

3 cups Honey graham cereal
1 cup Salted peanuts
1 cup Raisins
1 cup Dried banana chips
2 tablespoons Margarine or butter
2 tablespoons Honey
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
4 cups Popped popcorn
1 cup Flaked coconut

• Heat oven to 300~.
• Mix cereal, peanuts, raisins and banana chips in jelly-roll pan.
• Heat margarine and honey in saucepan over low heat until margarine melts.
• Stir in cinnamon and salt.
• Pour over cereal mix.
• Toss until evenly coated.
• Bake 10 minutes, stirring once.
• Stir in popocrn and coconut.
• Sprinkle with additional salt if desired.
• Store in airtight container.
• Makes 10 cups.

42. Heavenly Hash Popcorn

1/4 cup Butter
1 cup Chocolate chips
1 cup Pecans — toasted
6 cups Popcorn — popped
4 cups Miniature marshmallows

• In a heavy saucepan, put the butter, chocolate and pecans.
• Cook over a moderate heat until melted, stirring frequently to prevent burning.
• Pour over the popped corn and marshmallows.
• Stir well.
• Spread on a buttered cookie sheet and refrigerate to cool.
• For variations, you may wish to substitute butterscocth morsels or use bitter chocolate.
• White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans.
• Yogurt candy coating can also be used for a more piquant flavor.

43. Holiday Popcorn Balls

1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 tb Butter
1 t Vinegar
1/2 ts Baking soda
6 qt Popcorn — about

• Heat mixture until it harders when dropped in water.
• Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn.
• Will make about 3 dozen balls.

44. Honey Pecan Popcorn

3 qts. popped popcorn (no kernels)
2 cups pecan halves
1/2 cup honey
1/2 cup butter or margarine
1 tsp vanilla

• Preheat oven to 350 degrees F.
• Combine popcorn and nuts in large heat-proof bowl; set aside.
• Combine butter, honey and vanilla in small saucepan.
• Cook over medium heat until butter melts.
• Pour honey mixture over popcorn mixture.
• Stir until combined.
• Divide mixture and place on 2 baking sheets.
• Bake 15 minutes, stirring every 5 minutes, until light golden brown.

45. Hot Mustard Popcorn

2 quarts popcorn popped in 1/4 cup oil
1 teaspoon mustard (dry)
1/2 teaspoon thyme
1/4 teaspoon ground black pepper

• Keep popcorn warm.
• Mix seasonings together.
• Add to popped popcorn and mix thoroughly.

46. Ice Cream Popcornwiches

2 1/2 quarts popped popcorn
1 1/2 cup light brown sugar
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt
1 6-ounce package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream.

• Keep popcorn warm.
• In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt.
• Cook and stir until sugar dissolves.
• Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer).
• Pour syrup over popped popcorn; stir to coat.
• Add chocolate pieces and nuts; stir just to mix.
• Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly.
• Cool.
• In each pan, cut 12 rectangles.
• Cut each pint of ice cream into 6 slices.
• Sandwich ice cream between two popcorn rectangles.

47. Jamaican Popcorn

3 tb Butter
1 tb Ground cumin
1 tb Sugar
1/2 tb Dried red pepper flakes
8 c Popped corn

• In a heavy saucepan, melt butter over med. heat.
• Stir in remaining ingredients except popcorn.
• Cook, stirring constantly, until sugar dissolves.
• Pour over popcorn; toss to coat evenly.
• Serve at once.

48. Jelly Bean Popcorn Heaven

6 – 8 cups popcorn
1 jar (7 ounces) marshmallow cream
1/2 cup peanut butter
1 cup small jelly beans

• Mix marshmallow cream and peanut butter in a large bowl.
• Stir in popcorn and jelly beans until coated evenly.
• Press mixture into greased 9-inch square baking pan.
• Refrigerate until set, about 4 hours.
• Cut into squares.

49. Jungle Popcorn

8 cups popcorn
1/2 cup honey
1/2 cup butter
1 tsp. cinnamon
1 small box animal crackers

• Preheat oven to 300 degrees.
• Place popcorn in large greased roasting pan.
• Melt honey, butter and cinnamon in a small pan over low heat.
• Dribble honey mixture over popcorn.
• Stir to coat thoroughly.
• Bake 10 to 15 minutes, stirring every 5 minutes.
• Remove from oven.
• Place in large bowl and cool.
• Toss in animal crackers.
• Microwave method: Place honey, butter and cinnamon in 2-cup glass measure.
• Microwave on high until melted.
• Continue as above.

50. Kemtuky Praline Popcorn

4 quarts Popped popcorn — light salted
2 cups Pecans — chopped
3/4 cup Butter
3/4 cup Brown sugar

• In lg bowl or roaster, mix popcorn and pecans.
• Combine butter and brown sugar in sm saucepan.
• Heat, stirring popcorn mixture.
• Mix well to coat.

51. Kiddie Popcorn Crunch

1 c Powdered sugar
3 tb Water
1 tb Butter
Dash of salt
2-3 drops food Coloring

• Mix ingredients to soft ball stage (225 F) on candy thermometer (234 F at sea level)
• Pour over one batch of popcorn (about 8-10 cups), mix quickly and well.
• If you overcook, it will have a more gritty sugar texture.

52. Lemon Popcorn

1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon
Salt
2 tb Lemon juice
2 tb Melted butter

• In a large heavy pot, heat corn oil over high heat until the oil smokes.
• Add 1 kernel popping corn and heat until kernel pops.
• Add rest of popping corn, cover pot, and shake gently until corn starts to pop.
• Shake vigorously until popping subsides.
• Remove from heat.
• Mix lemon juice with melted butter.
• Toss popcorn with lemon zest, salt, and butter/lemon juice.

53. Licorice Popcorn

16 cups Popped popcorn — *
1 cup Sugar
1/4 cup Brown sugar
1/4 cup Water
1/2 cup Light corn syrup
1/4 cup Butter
1/2 teaspoon Baking soda
1/2 teaspoon Anise extract
1 tablespoon Black food coloring
* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.

• Place popcorn in large buttered baking pan.
• Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir.
• After the mix has boiled, scrape sides of pan.
• Place a candy thermometer in the pan and cook, without further stirring, to 250~.
• Remove pan from heat and stir in butter, baking soda, anise extract and food coloring.
• Pour over popcorn, mixing well.
• Bake, uncovered, for 1 hour, stirring occasionally.
• When cooled, store in air-tight containers.

54. LolliPopCorn Surprise

7 c Popped corn
3 c Miniature marshmallows
2 tb Butter
1/4 ts Salt
Food color
8 Lollipops

• Measure popped corn into large, buttered bowl.
• Heat marshmallows, butter, and salt over low heat, stirring often, until melted and smooth.
• Add food color.
• Pour over poped corn and toss gently.
• Shape around lollipops into 3" balls.

55. Mac-Corn-Roon Cookies

1 c Popcorn — popped (remove all -hard kernels)
1 c Walnuts — finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla

• Put popcorn in blender and chop fine.
• Combine in a bowl with nuts.
• Beat egg whites until foamy, then add sugar and beat until stiff.
• Blend in vanilla and mix carefully with popcorn and nuts.
• Drop by spoon onto a lightly oiled cookie sheet.
• Bake in a preheated 300 degree oven for 30 to 35 minutes.

56. Mapled Corn Squares

1 c Maple or Brown Sugar
1/4 c Maple Syrup
1/2 c Water
1 ts Salt
1 tb Butter
1 qt Popped Corn

• Cook sugar, syrup, water and salt to 280 (brittle).
• Add butter and cook slowly to 294 degrees.
• Meanwhile, grind popped corn coarsely through a meat grinder or chop finely.
• When syrup is cooked remove form heat and stir in popcorn.
• Pour onto greased jellyroll pan.
• Roll w/ an oiled rolling pin.
• Cut into squares or bars.
• Makes about 3 doz. 2" squares.

57. Marshmallow Creme Corn

8 C. popped popcorn
1 C. puffed rice cereal
3 T. butter
1, 7-oz. jar marshmallow creme

• Combine popcorn and cereal in large, greased bowl.
• Melt butter in medium saucepan over low heat.
• Remove from heat.
• Stir in marshmallow creme.
• Pour over popcorn mixture.
• Stir to coat evenly.
• Press mixture into greased 9-inch square baking pan.
• Refrigerate until firm, about four hours.
• Cut into bars.

58. Mushroom Popcorn

1/2 cup Butter
1 tablespoon Dried onion flakes
1 tablespoon Dried bell pepper flakes
Several dried mushrooms — cut small
1/2 cup Popcorn — popped
Salt

• In a heavy saucepan melt the butter.
• Add the onion flakes, bell pepper flakes, and dried mushrooms.
• Stir over moderate heat for a few minutes.
• Pour over the popped corn.
• Add salt.

59. Nacho Popcorn

3 qt Popcorn
2 c Corn chips
1/4 c Butter
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded

• Heat oven to 300 F.
• Spread popcorn and corn chips in a shallow baking pan lined with foil.
• Melt butter in small pan.
• Stir in Mexican seasoning.
• Pour over popcorn mixture and toss well.
• Sprinkle with cheese and toss to mix.
• Bake 5 to 7 minutes until cheese is melted.
• Serve at once.

60. Orange Candied Popcorn

2/3 cup Orange juice
1 1/4 cups Sugar
1/8 cup White corn syrup
1 Orange; rind of grated
1/2 cup Popcorn — popped

• In heavy saucepan, put the orange juice, sugar, corn syrup and rind.
• Cook over a moderate heat to 280~ on a candy thermometer.
• Pour over popped corn.

61. Parmesan Chive Popcorn

2/3 c Popcorn
1/3 c Butter
1/2 c Fresh chives
1 c Finely grated parmesan cheese
salt and pepper

• Pop the popcorn.
• Melt the butter.
• Grind the pepper into the butter, (as much as you want).
• Chop the chives up and sprinkle on the top of the popcorn along with the grated cheese.
• Drizzle the butter mixture over the popcorn and salt.

62. Parmesan Pepper Popcorn

1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper

• To prepare popcorn, place oil and unpopped corn kernels in popcorn popper.
• Cover and pop according to manufacturer’s directions.
• Remove popped corn from heat.
• If using a heavy saucepan or skillet, heat, covered, over medium heat.
• Shake while corn is popping.
• If using hotair popcorn popper, spray popped corn lightly with non-stick cooking spray.
• Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.
• Crunch and Lick by Dorothy Aldis Popcorn crunches, Peanuts do.
• The cone part of an ice-cream cone Is wonderful for crunching too.
• Thigs to lick are candy sticks.
• Rainbow-colored popsicles.
• Chocolate suace when it begins To leak and trickle Down our chins.

63. Peanut Butter Popcorn

2 Quarts Popped Corn
1/2 Cup Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla

• Combine sugar and corn syrup.
• Cook to a rolling boil.
• Remove from heat.
• Add peanut butter and vanilla.
• Stir until peanut butter is melted.
• Pour over popcorn and stir until well coated.

64. Peanut Butter Popcorn Cups

2 quarts popped Pop Corn
1 cup light corn syrup
3/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate pieces

• Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts. Here’s how :
• Place popped pop corn in large bowl.
• Heat corn syrup in small saucepan to boiling; boil 3 minutes.
• Remove from heat.
• Stir in peanut butter and chocolate pieces until almost smooth.
• Pour syrup mixture over pop corn; toss well to coat.
• Let cool about 8 minutes.
• Using a heaping tablespoon, shape pop corn mixture into a ball.
• Flatten slightly and make an indentation in the center with your thumb.
• Place on a lightly buttered wax paper-lined baking sheet.
• Fill each center with desired topping.
• Store in tightly covered container.

65. Peppermint Candy Popcorn

1/2 cup Water
1 cup Sugar
3/8 cup White corn syrup
1 tablespoon Butter
Oil of peppermint
2 drops Food coloring
1/2 cup Popcorn — popped

• In a heavy saucepan put the water, sugar, corn syrup and butter.
• Cook over a moderate heat to 280~ on a candy thermomter.
• Add the oil to taste and the food coloring.
• Stir well and pour over the popped corn.

66. Peppery Popcorn

2 tb Corn oil
2 Garlic cloves, split
Salt
Ds -ground pepper
2 tb Butter, melted
2 tb Olive oil
3/4 c Popping corn
1 Garlic clove, minced
1/4 tsp cayenne pepper
1/4 c Hot pepper sauce

• In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes.
• Add 1 kernel popping corn and heat until kernel pops.
• Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop.
• Shake vigorously until popping subsides.
• Remove from heat.
• Remove garlic.
• Mix hot pepper sauce with melted butter.
• Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.

67. Pesto Popcorn

5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts

• Put popped popcorn in a large bowl and keep warm.
• In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts.
• Stir to blend.
• Pour over popped popcorn, stirring well.

68. Pina Colada Popcorn

8 c Popped popcorn
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant coconut cream pudding
3/4 ts Rum extract
1/2 c Diced dried or candied pineapple
1/2 c Coconut, toasted*

• *To toast coconut, spread coconut in a thin layer on a shallow baking pan.
• Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.
• Remove all unpopped kernels from popcorn.
• Place popped popcorn in a buttered 17x12x2-inch baking pan.
• Keep the popcorn warm in a 300 degree oven while making the coating.
• In a small saucepan melt the butter or margarine.
• Remove saucepan from heat.
• Stir in the corn syrup, pudding mix, and rum extract.
• Remove popcorn from oven.
• Pour the syrup mixture over the popcorn.
• With a large spoon, gently toss the popcorn with the syrup to coat.
• Bake popcorn, uncovered, in a 300 degree oven for 15 minutes.
• Remove popcorn from oven and stir in the dried pineapple and the coconut.
• Bake the popcorn mixture, uncovered, 5 minutes more.
• Turn the mixture onto a large piece of foil.
• Cool the mixture completely.

69. Piquant Popcorn

2 tb Corn oil
2 Garlic cloves, crushed
1 1/2" piece ginger root, -peeled, chopped
1 c Popping corn
1/4 c Butter
2 ts Hot chili sauce
2 tb Chopped fresh parsley
Salt to taste

• Heat oil in a saucepan.
• Add 1 clove of crushed garlic, ginger and popping corn.
• Stir well.
• Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops.
• Turn popped corn onto a dish, discarding any unpopped corn kernels.
• Melt butter in pan.
• Stir in remaining clove of crushed garlic and chili sauce.
• Return corn to pan and toss well until evenly coated with mixture.
• Add parsley and salt and stir well.
• Turn into a serving dish.
• Serve warm or cold.

VARIATION :

Omit chili sauce and add :
- 1 teaspoon dry mustard,
- 1 teaspoon paprika,
- 1/2 teaspoon ground coriander and
- 2 tablespoons chopped fresh chives to melted butter.

70. Pizza Popcorn

2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper
2 qt Hot popcorn

• In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about 3 minutes.
• Place popcorn in large bowl; sprinkle with cheese mixture.
• Toss to coat evenly.

71. Popcorn ala Koolaid

2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages Koolaid (unsweetened)
1 teaspoon baking soda
6 quarts of popped popcorn

• In a medium saucepan, combine sugar, corn syrup and butter.
• Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes.
• Stir in baking soda and Koolaid.
• Pour over popcorn.
• Bake at 225 degrees for 45 minutes, stirring every 10 minutes.
• Remove from the oven and break up immediately.
• If you’re quick the popcorn can be pressed into decorative molds.

72. Popcorn Clusters

8 c Popped corn
1 c Sugar
1/3 c Light corn syrup
1/3 c Hot water
1/8 ts Salt
1/2 ts Vanilla
1 lb Chocolate coating

• Measure popped corn into a large bowl.
• In a small saucepan, combine sugar, syrup, water, and salt.
• Cover tightly and bring to a rolling boil.
• Remove lid and add thermometer.
• Cook to 270 degrees; remove from heat and stir in vanilla.
• Pour cooked syrup over the popped corn, stirring to coat corn.
• Cool completely, then run through a food chopper.
• Melt chocolate coating in top of double boiler.
• Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold.
• Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives.
• Makes about 50 pieces.
• Americans eat more popcorn than any one else (500,000,000 pounds a year and 60 % is popped in the home).
• Most popcorn is grown in the United States in the Midwest.

73. Popcorn Haystacks

1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips

• Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside.
• Place choco chips in glass bowl.
• Microwave on med high for 3 mins.
• Pour over popcorn mixture.
• Toss until well mixed.
• Place spoonfuls of the tossed mixture on wax paper.
• Cool until firm.
• Stor in tightly covered container.
• Makes 24 haystacks.

74. Popcorn Honey Balls

1 1/2 qt Unbuttered popped corn, -salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter

• Put popped corn in oven to keep warm.
• Combine sugars, honey, and water in a buttered 2-quart heavy-bottom saucepan.
• Heat slowly, stirring until sugar is dissolved.
• Cook to firm ball stage (248 deg.).
• Add butter and stir only enough to mix.
• Slowly pour syrup over popcorn, tossing to mix.
• With buttered hands, shape into balls.
• Makes about 12.

75. Popcorn Italiano

2 tb Butter
1 sm Clove garlic, minced
1/2 ts Dried oregano leaves
8 c Hot popcorn
2 tb Grated Parmesan cheese

• In 1 1/2 quart sauce pan over medium high heat, in hot butter, cook garlic with oregano.
• In a large bowl, drizzle butter mixture over popcorn; toss with cheese.
• A longer version of this tale can be found in : Tall Tales from the High Hills by Ellis Credle
  The Popcorn Patch
  "I had an old mule once upon a time that fooled himself clean to death," said Hank Huggins. "It
  happened down in Cade’s Cove where I had planted me a little patch of corn, the kind that’s used
  for popping. It was a hot day. I didn’t want to go out plowing that morning, but my old lady got
  after me.
  "”Hank,’ she said, ‘If you don’t get out and plow that field of popcorn, the weeds will take it and
  the young’uns won’t have any corn to pop at Christmas time.’
  "I wasn’t in the notion, I can tell you that. I saw the day was going to be a scorcher. But once my
  old lady has set her mind to something, there’s no peace until it’s done. So I went out, hitched up
  the mule, and set off to plow the cornfield.
  "Heavens to Betsy, it was hot in that cove! The mountains standing up all around kept out every
  breath of breeze. The place held the heat like an oven. July flies were a-droning in the trees and
  the leaves hung as limp as a dog’s tongue. It would be hard to say which was hotter, me or that
  old mule. Up and down the rows we went, a-toiling and a-sweating.
  "Along towards noon it was broiling for certain. Even the old logs and stumps began to crawl off
  in the shade. Suddenly I heard a crackling sound in the air. Before I could figure out what had
  happened, white flakes were a-flying all around. At first, I thought it was a snowstorm. Then I
  realized what it was: The blazing sun had set that corn a-popping, and it was falling like a
  snowstorm.
  "That old mule of mine, he stopped and looked around. Then he began to shiver. He thought for
  sure he’d been overtaken by a howling blizzard. He stood there and squinched himself all up, like
  critters do when it’s real cold.
  "’Get along there!’ I hollered at him. ‘It’s nothing by popcorn!’
  "But the poor thing couldn’t understand. He’d never seen any popcorn before and he thought it
  was snow. He just stood there, shaking and shivering in every limb. I couldn’t do a thing with
  him. It was a crying shame. Before I could get that critter unhooked from the plow and out of
  there, he gave right up. He lay down in the row and froze to death–all covered up with popcorn."

76. Popcorn Macaroons

3 Egg white
ds Salt
1/2 ts Baking powder
1 c Coconut; toasted
1 c Popcorn; popped – chopped in the blender

• Beat egg whites till frothy and add the salt and baking powder.
• Beat until stiff.
• Fold in the toasted coconut and the chopped popped corn.
• Drop by teaspoons onto greased cookie sheets.
• Bake at 350~ for 15 minutes, until lightly browned.

77. Popcorn Muffins

1 1/2 c Flour
1 tb Sugar
3/4 c Ground popped corn
2 tb Melted shortening
3 ts Baking powder
1 c Milk
1 ts Salt
1 Egg, well beaten

• Sift flour, measure, and sift with baking powder, salt, and sugar.
• Add milk, popped corn, egg, and shortening.
• Fill well-oiled muffin tins 2/3 full.
• Bake in hot oven (435ш F) 25 minutes.
• 6 servings.

78. Popcorn on a Stick / Popsicle Style

16 Skewers/Wooden Sticks…..
2/3 cup unpopped popcorn
1 cup peanuts
1 cup molasses
1 cup sugar
1 tsp salt

• Combine popped corn and peanuts in large bowl or pan.
• In 2 quart saucepan, combine molasses, sugar and salt; cook over medium heat to hard ball stage (260 degrees).
• Pour syrup slowly over popped corn and nuts, stirring until mixture is well coated.
• Press into 5 ounce cold drink cups.
• Insert a wooden skewer in each and let cool.
• Push onto bottom of cups to remove.
• Makes about 16

79. Popcorn Party Cake

4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted butter
1/2 c Corn oil

• Melt marshmallows, margarine, and corn oil.
• Pour over popcorn, nuts and gum drips.
• Mix together and pat in a bundt cake pan or angel food cake pan.
• Cool.

80. Popcorn Peanut Chip Cake

14 c Popped popcorn
1/2 c Butter
6 oz Chocolate chips
1/2 c Peanut butter
1 c Peanuts; broken in half
10 1/2 oz Mini marshmallows
12 cup bundt pan or 10" tube pan with foil.

• In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside.
• In medium saucepan, melt butter.
• Stir in peanut butter and marshmallows.
• Cook over low heat until marshmallows are melted, stirring constantly.
• Pour marshmallow mixture over popcorn mix; stir to coat.
• Press mixture frimly into prepared pan.
• Cool completely; remove from pan.
• Cut into slices to serve.

81. Popcorn Power Munch

8 c Freshly popped popcorn
2 c Unsweetened dry cereal
1 c Toasted croutons
1 c Tiny unsalted pretzels
1/2 c Dry-roasted peanuts
2 tb Melted butter
2 ts Worcestershire sauce
1/2 ts Garlic powder
1/2 ts Chili powder
1/2 ts Onion powder
1/2 c Raisins

• Mix popcorn, cereal, croutons, pretzels and peanuts; toss well.
• In a small bowl, mix margarine.
• Worcestershire sauce and powdered flavorings; pour over popcorn mix.
• Toss and spread evenly on a cookie sheet.
• Bake 15 minutes at 300′F., stirring once.
• Mix in raisins.
• Store in airtight container.

82. Popcorn pudding

2 c Popped corn
3 c Milk
4 tb Butter, melted
3 Eggs, beaten
1/2 c Brown sugar
1 t Vanilla
1/2 ts Salt

• Grind all but a small handful of the popped corn in a food processor or grinder.
• Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid.
• Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish.
• Sprinkle the reserved popcorn on top.
• Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour.
• Sprinkle the reserved whole popcorn on top.
• The Boy Schouts of America Gateway Area Council created a 2,377-pound popcorn ball in La Crosse, WI, September 23-27, 1995.
• The finished bal was 7 ft. 7 in. Tall and 23 ft. 5 in.
• In circumference."

83. Popcorn Snowmen

4 tablespoons Unsalted butter
4 cups Mini marshmallows
9 cups Popped popcorn
1/2 cup Confectioners’ sugar
1 tablespoon Milk

• Gumdrops, cinnamon candies, fruit leather, jelly, pretzels for garnish.
• In a large saucepan, melt the butter over low heat.
• Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.
• Place the popped popcorn in a large lightly greased shallow pan.
• Pour the syrup over the popcorn, tossing to coat evenly.
• While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand.
• Form 6 balls about 3-1/2" in diameter for the middle sections.
• Then form 6 balls about 2" in diameter for the top sections.
• Stir in the confectioners’ sugar and milk together until smooth.
• Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate.
• (Gumdrops for hats, fruit leather for scarves, etc.)

84. Praline Popcorn Crunch

12 c Popped popcorn
1 c Firm-pack brown sugar
1/2 c Margarine
1/4 c Honey
1/2 ts Baking soda
1/2 ts Vanilla
1 c Pecan halves

• Place popcorn in greased 15×10 baking pan.
• In a 1 1/2 quart saucepan, combine brown sugar, margarine and honey.
• Cook over medium heat until boiling, stirring constantly with a wooden spoon.
• Continue cooking at a gentle boil for 5 minutes.
• Remove from heat.
• Stir in baking soda and vanilla.
• Slowly pour mixture over popped corn.
• Add pecans and stir gently until pecans and popcorn are evenly coated.
• Bake at 300 F for 15 minutes.
• Stir and bake 5 minutes more.
• Turn out on waxed paper.
• Cool, break into chunks and store in tightly covered container.
• Makes about 12 cups.

85. Pumpkin Spice Popcorn

1 c Light brown sugar; packed
1/4 c Light corn syrup
1/4 c -Water
3 tb Butter
1 ts Pumpkin pie spice
8 c Popped corn

• In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice.
• Bring to a boil, stirring until sugar is dissolved.
• Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water).
• Gradually pour over popcorn, tossing to coat evenly.
• Spread out on a lightly buttered cookie sheet.
• Cool and break into small pieces.

86. Pop-N-Fluff Cookies

2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb sugar

• Place popped corn in food processor or food grinder.
• Grind into kernel-size pieces.
• Beat egg whites until frothy and add baking powder, salt and cream of tartar.
• Beat into stiff peaks.
• Add sugar, beating until well blended.
• Fold popcorn pieces into stiffly beaten egg whites.
• Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 350 F for 12 to 14 minutes or until lightly browned.
• Marion, Ohio, (45 miles north of Columbus) hosts a popcorn festival each year on the Thursday, Friday and Saturday following Labor Day.
• There is also a Wyandot Popcorn Museum located in Heritage Hall in the same town.

87. Rainbow Popcorn Balls

1 c Light corn syrup
1 c Sugar
1 pk Strawberry gelatin powder; or lime gelatine
1 1/2 c Salted peanuts -coarsely chopped
Red or green food coloring
1/2 c Unpopped popcorn

• Pop popcorn in 3 tbl oil Turn the popped corn into bowl and add peanuts.
• In a one quart saucepan combine corn syrup, and sugar.
• Cook, stirring with a wooden spoon, until sugar dissolves.
• Without stirring bring mixture to a full rolling boil.
• Remove from heat and add gelatin.
• Stir until dissolved and add food coloring.
• Pour over popcorn and mix.
• Butter hands and form into balls.

88. RockyPop Fudge

6 large marshmallows cut in quarters or 24 miniature marshmallows
6 squares semi-sweet cooking chocolate
Ѕ cup butter
2 cups sugar
10 large, whole marshmallows
2/3 cup evaporated milk
Ѕ cup chopped walnuts
1 cup coarsely ground, popped popcorn
1 teaspoon vanilla

• Place quartered or miniature marshmallows on a tray or cookie sheet.
• Freeze until firm.
• Lightly butter an 8-inch square pan.
• Place chocolate squares and butter in a large bowl and set aside.
• Combine sugar, whole marshmallows and evaporated milk in a large saucepan.
• Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly.
• Pour over chocolate squares and butter.
• Stir until mixture is well blended and begins to thicken.
• Add walnuts, ground popcorn, vanilla and frozen marshmallows.
• Pour into buttered pan.
• Chill until firm.
• Cut into squares.
• Store, covered, in a cool place.
• Makes approximately 24 pieces.
• Hint: Use scissors to cut marshmallows.

89. RumCorn Balls

2 qt Popped popcorn
2/3 c Sugar
1/2 c Water
2 1/2 tb Light corn syrup
1 t Salt
1 tb Rum flavor
1/3 ts Vinegar

• Preheat oven to 250.
• Place popcorn in large 4 inch deep buttered baking pan.
• Keep warm in the oven.
• In a large saucepan, stir sugar, water and corn srup together until sugar is dissolved.
• Boil without stirring until mixture reached 250 on a candy thermometer.
• Remove from heat and quickly stir in salt, rum flavor and vinegar.
• Remove popcorn from oven.
• Pour syrup mixture over popcorn and mix thoroughly.
• Shape into balls!!

90. Saffron Butter Popcorn

1/4 c Corn oil
3/4 c Popping corn
Salt
1/4 ts Finely chopped saffron threads
3 tb Melted butter

• In a large heavy pot, heat corn oil over high heat until the oil smokes.
• Add 1 kernel popping corn and heat until kernel pops.
• Add rest of popping corn, cover pot, and shake gently until corn starts to pop.
• Shake vigorously until popping subsides.
• Remove from heat.
• Heat melted butter with saffron threads for 1 minute.
• Toss popcorn with salt and butter/saffron.

91. Savory Italian Popcorn Mix

6 c Popped popcorn
2 c Pretzel sticks
2 c Mixed nuts
2 c Bite-size round cheese flavored crackers
3 tb Butter melted
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Red pepper sauce

• Heat oven to 300~.
• Mix popcorn, pretzel sticks, nuts and crackers in ungreased 13×9" pan.
• Mix remaining ingredients; drizzle over the popcorn mixture, tossing to coat evenly.
• Bake about 30 minutes, stirring every 10 minutes, until toasted.
• Serve warm.
• MICROWAVE: Prepare as above using a microwavable bowl.
• Microwave, uncovered, on HIGH for 4-6 minutes, stirring every 2 minutes.

92. Sesame Maple Popcorn

8 cups popcorn
1 1/2 Tbsp. sesame seeds
1/4 cup maple syrup
3 Tbsp. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. butter or margarine

• Preheat oven to 250 degrees F.
• Lightly spray very large ovenproof bowl, preferably glass or ceramic, and baking sheet with nonstick cooking spray.
• Add popcorn to bowl.
• Place in oven to warm while preparing the glaze.
• Place sesame seeds in a small bowl.
• Stir together maple syrup, brown sugar, and cinnamon in small, heavy bottomed saucepan.
• Bring to boiling over medium heat; cook to hard ball stage (250 degrees F on candy thermometer).
• Stir in butter and cook to hard crack stage (280 degrees F on candy thermometer).
• Remove popcorn from oven.
• Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn.
• Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix.)
• Spoon onto prepared baking sheet and spread into small clumps.
• Cool.

93. Simon & Garfunkel Popcorn

2 tablespoons butter
ј teaspoons crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
ј teaspoon crushed dried thyme leaves
ј teaspoon lemon juice
2 qts. Popped popcorn
Salt to taste

• Melt butter over low heat.
• Stir herbs and lemon juices into the melting butter.
• Drizzle over popcorn.
• Add salt to taste.
• Makes 2 quarts.

94. Southern BBQ Popcorn Mix

12 c Popped corn
3 c Bite size shredded wheat squares
3 tb Butter
1 ts Chili powder
1 ts Paprika
1 ts Lemon pepper
1/2 ts Garlic powder
1/4 ts Dry mustard
1/4 ts Dried oregano

• Combine popcorn and shredded wheat squares.
• Drizzle with melted butter; toss lightly to coat evenly.
• In a small bowl, combine remaining ingredients.
• Sprinkle evenly over popcorn mixture.
• Stir well.
• Serve at once.

95. Sugar & Spice Popcorn

1 cup firmly packed light brown sugar
ј teaspoon ground cloves
ј cup butter or margarine
ј teaspoon ground nutmeg
ј cup heavy cream
dash mace
1 teaspoon ground cinnamon
12 cups popped corn

• In a heavy saucepan, combine all ingredients except popcorn.
• Cook over medium heat, stirring constantly, until sugar is dissolved.
• Pour over popcorn, tossing to coat evenly.
• Spread out evenly on a lightly-buttered baking sheet.
• Cool.
• Break into small pieces.
• Makes about 12 cups.
  "A container measuring 40 feet long, 28 feet wide and 6 ft. 8 in. high was filled with 7,466 cubic feet of popped corn by students from Pittsville Elementary School, Pittsiville, WI, with help from local residents, March 22-26, 1996.

96. Sugared Popcorn Balls

2 qt Popcorn
2 tb Butter
2 c Sugar
1/2 c Water

• Put butter in saucepan, when malterd add sugar and water.
• Bring to boiling point, let boil 16 minutes.
• Pour over corn and stir until every kernel is well coated with sugar.
• Shape into balls, wrapped in waxed paper.

97. Sun Dried Tomato Basil Popcorn

3/4 c Popping corn
2 tb Corn oil
2 Garlic cloves, split
2 tb Olive oil
Dash Salt
12 Finely chopped basil leaves
1/4 c Grated aged provolone
6 Finely chopped oil-cured sun dried tomatoes
1 tb Oil from the tomatoes

• Heat oil on high heat until the oil smokes.
• Add 1 corn and heat until kernel pops.
• Add cloves of garlic and the rest of the popping corn, cover gently until corn starts to pop.
• Shake until popping subsides.
• Remove from garlic.
• Toss popcorn with provolone, salt, chopped basil, and sun dried tomatoes.
• Toast in 250 degree oven for at least 3/4 hour.
• Enjoy!

98. SuperBowl Popcorn

4 qt Popped corn
12 oz Peanuts
2 c Shredded cheddar cheese
1/4 c Melted butter
2 ts Lemon pepper
2 ts Cumin
1/4 ts Cayenne pepper
2 ts Chili powder
1 ts Paprika

• Combine popcorn, peanuts, and cheese in a large bowl.
• Set aside.
• Add spices to melted butter one at a time, stirring constantly.
• Pour over popcorn and toss to coat.

99. Sweet Cinnamon Popcorn Mix

6 c Popped popcorn
2 c Cocoa puffs cereal
2 tb Butter — melted
1 tb Sugar
1/4 ts Cinnamon

• Mix popcorn and cereal in a large bowl.
• Drizzle with margarine; toss to coat.
• Mix sugar and cinnamon.
• Sprinkle on popcorn mixture; toss to coat.

100. Swiss Popcorn

1/2 pound bacon, chopped
1/2 cup chopped onion
3 quarts popped Pop Corn
1/4 tsp. coarsely ground pepper
1 cup finely shredded Swiss cheese

Here’s how :

• Preheat oven to 300°F.
• Cook bacon and onion in skillet until bacon is crisp.
• Drain off all but 1 tablespoon fat.
• Add to popped pop corn with pepper and Swiss cheese.
• Spread pop corn on foillined shallow baking sheet.
• Heat for 5 to 7 minutes or until cheese is melted.
• Serve immediately.

101. Thai Popcorn

1/4 c Butter; or margarine
1 tb Soy sauce
1/8 ts Dried red pepper flakes
1/2 c Chunky style peanut butter
1/8 ts Garlic powder
12 c Popped corn

• In a heavy saucepan, melt butter over med. heat.
• Add remaining ingredients except popcorn.
• Cook, stirring constantly, until smooth.
• Pour over popcorn, tossing to coat evenly.
• Serve at once.

102. Toffee Popcorn & Peanuts

10 c Popcorn
1 1/2 c Peanuts; roasted or mix nuts
1 1/3 c Sugar
1/3 c Brown sugar; light, packed
14 tb Butter; cut in pieces
1/3 c Water
1/8 ts Salt

• Put popcorn and nuts in 6 qt bowl and stir.
• Oil blade of a metal pancake spatula and bowl of a wooden spoon.
• Combining the sugars, butter, water, and salt in 2 qt. microwave-safe glass measuring cutp.
• Cover with wax paper and micro on high 2 to 4 minuts, until steqaming hot and butter has melted.
• Stir with an unoild wood spoon until the sugar crystals are almost completely dissolved
• Cover again and micro on High 2 to 4 minutes, until mix comes to a rapid boil.
• Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix.
• Micro, uncovered on High 8 to 10 minutes, until 311F, very hard-crack stage.
• Immediately pour the hot toffee mix over the popcorn and nuts.
• Stir with oiled wood sppon until evenly coated.
• Scrap the toffee coated popcorn onto a marble slab or two large baking sheets.
• Using the spatula, flatten into a single layer.
• Cool for 10 to 15 minusutes, or until firm.
• Using your fingers, break the candied popcorn into bit-size pieces.
• Store in an airtight container at room temperature.

103. Triple Herb Popcorn

6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts

• Place popcorn in a large container or oven roasting pan.
• Salt to taste and set aside.
• Melt butter in a small saucepan.
• Remove from heat; stir in basil, chervil and thyme.
• Drizzle butter mixture over popcorn and toss lightly to coat evenly.
• Stir in the nuts.
• One kernel of popcorn lore comes out of the Midwest.
• One summer it got so hot that the popcorn still in the fields began to pop.
• The sky filled with popcorn.
• It was so like a blizzard that citizens put on mittens and scarves and got out their snow shovels.

104. TropiPopCorn

1/4 cup Butter
1/4 cup Dark corn syrup
1/4 cup Cream of coconut
1 cup Brown sugar
1/2 cup Popcorn — popped
1 cup Coconut — toasted
1/2 cup Dates — chopped
1/2 cup Dried pineapple pieces
1/2 cup Dried banana pieces

• In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar.
• Boil over moderate heat for 2 minutes.
• Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips.
• Stir to mix.
• Bake at 300~ for 30 minutes.

105. Vanilla Popcorn

1/4 c Corn oil
1 Split vanilla bean
3/4 c Popping corn
1 tb Superfine sugar
Salt
2 tb Melted butter

• In a large heavy pot, heat corn oil over high heat until the oil smokes.
• Add 1 kernel popping corn and heat until kernel pops.
• Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop.
• Shake vigorously until popping subsides.
• Remove from heat.
• Remove vanilla bean and toss popcorn with sugar, salt, and melted butter.
• Scrape seeds from vanilla bean and add to popcorn.

106. Vermont Maple Popcorn Balls

1 cup Maple syrup
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Popcorn — popped *

• In a heavy saucepan put the maple syrup and butter.
• Cook to 260~ on a candy thermometer.
• Remove from heat and add the vanilla.
• Stir well and pour over the popped corn.
• Shape into balls.
• Both pecans and walnuts are good with maple, it’s hard to say which is better.

107. Wonder Popcorn Bread

1 1/2 c Water
2 1/2 tb Butter
1 tb Sugar
1 t Salt
2 tb Vital gluten
1 c Milled popped popcorn
3 c Bread flour
2 ts Yeast

• Pop popcorn. 1/2 cup popcorn yields 8 cups.
• Mill the popped popcorn.
• 8 cups of popped popcorn will yield 4 cups of fluffy popcorn flour.
• Put ingredients in breadpan in order given.
• Set for rapid bake.
• The resulting loaf is high and light the texture almost of "Wonder Bread" but much more flavorful.
• I milled the popcorn in my electic Miracle Mill but the hand mills should work fine, too.
• Popcorn must be compressed a bit as it’s entering the mill and a wooden lemon reamer works well as a "stuffer".
• Do NOT attempt to mill unpopped popcorn in your electric mill.
• I can only break those hard kernels with my Back to Basics hand mill.
• The extra popcorn flour can be frozen in a ziploc and stored for future loaves.
• The fragrance is wonderful!

108. Yogurt Glazed Popcorn

10 cups Popped popcorn — *
1 cup Plain yogurt
1 cup Brown sugar
1/3 cup Light corn syrup
* 2 tbls unpopped popcorn makes 4 cups popped popcorn.

• Put popcorn in a large bowl.
• In a 2-1/2 quart saucepan, combine yogurt, brown sugar and corn syrup.
• Cook and stir over medium heat to hard-ball stage (250~ on a candy thermometer).
• Don’t try this recipe without a candy thermometer – the temperature must be exact.
• Pour the syrup over the popcorn, stirring to coat.

There’s an exciting new “down-home” kind ofbusiness springing up among homeowners all across the country. It’s called Bed and Breakfast.

Basically, this is a transplant of European Hospitality, adapted and refined to the American way of doing things.

To foreign visitors, it’s the comfort and hospitality of home staying overnight “with people of the land” and enjoying a hearty breakfast without the traditional gaudiness and plastic feelings visitors get from most big cities in the United States. To U.S. citizens, it is a welcome alternative to the same old hotel/motel circuit.

Now, all it takes is a spare bedroom, a good cook ad an outgoing personality. Prices per night range from a low $25 to $100 or more.

If you have an extra bedroom, a large home, or extra space in your farm house, you have the necessary beginnings to start making extra income as a Bed and Breakfast Inn.

One of the beautiful aspects of this idea is that so long as you’re hosting “overnight visitors” on a small scale no licenses will be required. It’s always best, however to check with your local authorities just to be sure.

Naturally, your “visitors” will expect a clean, neat and comfortable home. So assuming that your home meets these prerequisites, and you have a spare bedroom, simply ‘doll it up” a bit. Make sure it’s painted brightly, there’s an outside window, lots of room, closet space and bureau, and perhaps a small writing desk, and a large comfortable bed, or twin beds.

Most foreign visitors will expect and appreciate a “quick tour” of the interesting sights in your area. However, as your particular popularity as a B&B Host grows, you’ll find that a lot of American tourists and business people on the road will begin availing themselves of your hospitality. Certainly with these people, it won’t always be necessary to give the “Red Carpet” visitors treatment.

Which brings us to the basic appeal of a Bed and Breakfast Inn. Travelers seem to be looking for, and appreciate a quiet “home-style” place to stay.

Generally, they enjoy visiting with the people off the superhighway and want to get away from the sterilized atmosphere and sameness of hotels and motels.

Most people will either write to you ahead of time, inquiring about the possibilities of staying at your home while in your town or city.

This means a bit of advertising on your part, or listing your availability with a B&B broker.

Some people will check the local telephone listings, and the newspaper advertisements when they arrive in a strange town. And some people will just be driving across the country, come to a town or city they think is interesting, and start driving through the residential areas looking for Bed and Breakfast Inns.

Thus, you should have a small sign posed either in your front yard or on the front of your house. This sign needn’t be much more than about two feet wide and about ten inches deep.

It need only state: BED AND BREAKFAST Inquire Within or Call 123-4567.

For newspaper advertising, a similar listing in the personal column of your local paper, particularly on Thursdays, Fridays and Saturdays, will be all you’ll need.

But when it comes to the yellow pages of your telephone and business directories, go with a small display ad that describes in greater detail the comforts and pleasures of your service.

Be sure to list your services with all the travel agencies in your area.

A brochure or a short synopsis of what you offer will most assuredly give the travel agents an idea for steering visitors your way.

At the same time, listing your services in a number of national travel magazines particularly those that cater to women will bring customers in for you.

Listing your services with a broker usually won’t cost you anything up front, but they will expect a certain percentage usually about 25% of the total bill. This same arrangement applies with travel agents.

Now, suppose you’re organized and ready to receive your first customers. You greet them as host or hostess and offer to assist them in getting situated in the room or rooms you have for them.

If they’d like to take a drive around your area and see the points of interest, you do that. And then in the morning, serve them a big, delicious breakfast.

You’ll probably find that foreign visitors will want to stay several days. With most people of this country who are just travelling through your area, it’ll be a one-night stopover.

Whatever, if they want to sleep comfortably through the night, eat breakfast and be on their way, so be it.

If they want to stay around after breakfast and plan an itinerary for a compete visit in your area, your assistance and help will be greatly appreciated. (Remember those recommendations)!

That’s it!

The complete how and why of this tremendously profitable business that’s becoming more and more popular. It’s called Bed & Breakfast, and it’s very definitely a low investment idea.

And you can parlay it into a very interesting and comfortable income producing business all from the comfort of your own home!

1. Provide computer-based office management services for attorneys
2. Do word processing
3. Do medical billing for doctors
4. Do automated telemarketing
5. Manage a church
6. Start a computer user’s group
7. Learn to win at blackjack
8. Bet on horse races
9. Bet on pro football
10. Sell computers from your home
11. Provide medical information management
12. Broker information
13. Trade stock by computer
14. Provide astrological services
15. Offer an interactive electronic newsletter
16. Produce book indexes
17. Provide a computer-assisted booking service
18. Make stock market investment decisions
19. Do genealogical research
20. Manage a band
21. Manage a house or pet sitting service
22. Track precious gems
23. Sell information to collectors
24. Analyze real estate investments
25. Support a small law practice
26. Write a book
27. Market collectables
28. Do psychological counseling
29. Prepare income tax returns
30. Provide economic consulting
31. Solve real estate financing problems
32. Do data base research
33. Publish your own book
34. Design your own small business system
35. Crop management
36. Analyze farm expenses
37. Provide weekly printout of bowling league statistics
38. Make computer-generated portraits
39. Manage investment shelters
40. Manage construction costs
41. Produce computer utility products
42. Provide computer-aided financial planning
43. Sell life insurance
44. Support a small publishing business
45. Provide weekly printout of little league Baseball statistics
46. Run a small pharmacy
47. Become a computer dealer
48. Interpret physical therapy test results
49. Manage a restaurant
50. Start your own yellow pages
51. Conduct computer-assisted telephone interviewing
52. Stream-line executive search activities
53. Provide agricultural commodities planning
54. Turn financial statements into financial pictures
55. Manage a museum collection
56. Support consumer education programs
57. Do freelance technical writing
58. Do multi-level direct mail marketing
59. Review specialty software
60. Be an engineering consultant
61. Provide sports information services
62. Produce products for hobbyists
63. Provide specialty-focused software services
64. Run a multi-level, direct sales operation
65. Do litigation management
66. Manage a dairy farm
67. Provided automated debt collection
68. Provide date-base installation and instruction
69. Run a beauty school/beauty salon
70. Improve small business services
71. Broker used computers!
72. Telecommute
73. Enhance medical diagnosis and treatments
74. Create electronic marketing tools
75. Do independent software documentation
76. Teach people how to use microcomputers
77. Become your own computer book publisher
78. Create computer-generated puzzles and word games
79. Become a software consultant
80. Produce low-cost computer graphics products
81. Develop software for children
82. Perform real estate inspections
83. Do software translations
84. Produced a computer-controlled home security system
85. Automate conference registration
86. Create computer gifts
87. Enhance scientific products
88. Write software for use in the home
89. Manage a winery
90. Design and produce personal computer hardware or peripherals
91. Design, publish and distribute software
92. Provide information vending machines
93. Start a software writing cooperative
94. Develop small scale real estate partnerships
95. Do property management
96. Do mortgage loan brokerage
97. Perform non-judicial foreclosures
98. Develop mini-warehouse storage facilities
99. Sell instant signs
100. Start an advertising agency
101. Start a resume service.
102. Manage a talent agency
103. Operate a referral service
104. Operating a mailing list service
105. Operate a typesetting service
106. Offer a legal forms service for the general public
107. Publish your own newsletter or help others for a fee
108. Operate a voice mail service
109. Start your own local classified newspaper
110. Provide a collection letter service
111. Offer a custom diet plan service
112. Start your own local real estate newspaper
113. Start an apartment rental newspaper
114. Provide a payroll service
115. Start a singles dating service

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• EARN MONEY LEAVING YOUR COMPUTER ON
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1. Chocolate Truffles

Ѕ Cup unsalted butter
2 1/3 C confectioner’s sugar
Ѕ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

• Makes about 3 dozen truffles
• Cream butter in large mixer bowl.
• Combine 2 1/2 cups confectioners’ sugar and the cocoa;
• add alternately with cream and vanilla to butter.
• Blend well.
• Chill until firm.
• Shape small amount of mixture around desired center; roll into 1 inch balls.
• Drop into desired coating and turn until well covered.
• Chill until firm.

2. Chocolate Covered Truffles

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

• Makes about 3 dozen truffles
• Melt semisweet chocolate in double boiler over hot water.
• Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer.
• Add to semisweet chocolate all at once, beating until smooth and creamy.
• Chill in refrigerator until nearly set but still pliable.
• Beat with mixer until light and fluffy.
• Spread in 9 inch buttered pan until set enough to roll into small balls.
• Mealt milk chocolate over double boiler.
• Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

3. Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate

• Cocoa confectionery coating white confectionery coating, optional
• Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips.
• Add cream cheese, coffee and water; mix well.
• Chill until firm enough to shape.
• Shape into 1" balls and place on a waxed paper-lined cookie sheet.
• Chill for 1-2 hours or until firm.
• Melt chocolate coating in microwave-safe bowl or double boiler.
• Dip balls and place on waxed paper to harden.
• If desired, melt white coating and drizzle over truffles.

4. Peanut Butter and Chocolate Truffles

1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla

• Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts.
• Makes about 3 dozen truffles.
• In a heavy saucepan, over low heat, melt chips with butter.
• Stir in cocoa until smooth.
• Add condensed milk and vanilla.
• Cook and stir until thickened and well blended, about 4 minutes.
• Remove from heat.
• Chill until firm enough to handle.
• Shape into 1 inch balls.
• Roll in desired coating.
• Chill until firm.
• Store, covered in refrigerator

5. White Chocolate Truffles

1/4 C butter
1/2 C confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped blanched almonds, lightly toasted

• Makes about 2 dozen truffles
• Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
• Remove from heat.
• Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
• Transfer to a shallow glass casserole dish.
• Cover and refrigerate 1 hour.
• Shape mixture into 1 inch balls.
• Roll in almonds.
• Cover and refrigerate at least 8 hours.
• Place in miniature foil cups at room temperature to serve.
• Store in airtight container in refrigerator.

6. Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or
1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner’s sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

• Makes about 30 truffles
• Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.
• Chop toasted nuts in a blender or food processor until finely chopped.
• Slowly drizzle in 3 tablespoons of melted butter and process till well mixed.
• Set aside.
• Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
• Remove from heat and add the chocolate.
• Stir constantly until smooth and melted.
• Set aside.
• In a large bowl, beat egg yolks until foamy.
• Beat in the sugar gradually, add extracts and liquer and continue to beat until thick (see p[hoto).
• With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture.
• Beat until smooth and well mixed.
• Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
• Place your choice of coating in a bowl.
• If you’re going to have more than one, use separate bowls.
• Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
• Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
• Work quickly as the heat of your hand will quickly start melting the chocolate.
• Drop ball in the coating bowl.
• Repeat the process until there are 4 or 5 balls in the coating bowl.
• Gently roll the truffles in the coating mixture and a sheet of waxed paper.
• Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

7. Grand Marnier Truffles

4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner’s sugar
2 tsp. orange extract

• Makes about 30 truffles.
• Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.
• Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
• Remove from heat and add the chocolate.
• Stir constantly until smooth and melted.
• Set aside.
• In a large bowl, beat egg yolks until foamy.
• Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo).
• With mixer on slow to medium speed, gradually beat in the melted chocolate mixture.
• Beat until smooth and well mixed.
• Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
• Place your choice of coating in a bowl.
• If you’re going to have more than one, use separate bowls.
• Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
• Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
• Work quickly as the heat of your hand will quickly start melting the chocolate.
• Drop ball in the coating bowl.
• Repeat the process until there are 4 or 5 balls in the coating bowl.
• Gently roll the truffles in the coating mixture and a sheet of waxed paper.
• Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

8. Cookies And Cream Truffles

1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner’s sugar
1 tsp. vanilla extract

• Makes about 40 truffles
• Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.
• Chop cookies in a blender or food processor until finely chopped.
• Slowly drizzle in 6 tablespoons of melted butter and process till well mixed.
• Set aside.
• Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
• Remove from heat and add the white chocolate.
• Stir constantly until smooth and melted.
• Set aside.
• In a large bowl, beat egg yolks until foamy.
• Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo).
• With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture.
• Beat until smooth and well mixed.
• Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
• Place your choice of coating in a bowl.
• If you’re going to have more than one, use separate bowls.
• Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
• Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
• Work quickly as the heat of your hand will quickly start melting the chocolate.
• Drop ball in the coating bowl.
• Repeat the process until there are 4 or 5 balls in the coating bowl.
• Gently roll the truffles in the coating mixture and a sheet of waxed paper.
• Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

9. Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

• Makes about 18 truffles
• Melt white choclate in the top of a double boiler, let cool.
• Beat together the cream cheese, sugar and ginger root until smooth.
• Add melted white chocolate and mix well.
• Chill for at least 1 hour or until easy to handle.
• Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit.
• Pat strawberry dry.
• Put a little crystallized ginger into each strawberry.
• Shape the cheese mixture around the fruit.
• Coat one end in the toasted coconut, the other in the pistachio nuts.
• Place truffles in candy cups and chill until serving time.
• Denise Thompson’s

10. Chocolate Truffles

2 pounds of Belgian chocolate (or any brand of good quality chocolate) one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice cocoa powder

• Serves 4 (just kidding…. this makes over 2lbs. of truffles, but they are incredibly addictive)
• Melt chocolate and cream over a double boiler.
• Whisk in butter and liqueur.
• Continue to whisk as the mixture cools and thickens.
• Pour into quart containers and refrigerate.
• To serve, scoop out with melon baller, roll in powdered cocoa.

11. Foolproof Dark Chocolate Fudge

3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla

• In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
• Remove from heat; stir in walnuts and vanilla.
• Spread evenly into aluminum foil lined 8 or 9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered at room temperature.

12. Triple Chocolate Fudge

3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans

• Makes about 5 1/2 pounds.
• In a large saucepan, combine first four ingredients.
• Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil and boil for 5 minutes, stirring constantly.
• Remove from the heat and stir in marshmallows until melted.
• Stir in chocolate chips until melted.
• Add chocolate bars and baking chocolate and stir until melted.
• Fold in vanilla and pecans.
• Pour into a greased 15" x 10" x 1" baking pan.
• Chill until firm.
• Cut into squares.

13. Perfect Peppermint Patties

1 lb. confectioners’ sugar
3 T butter or margarine, softened 2 to
3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening

• Makes about 5 dozen In a bowl, combine first four ingredients. Add milk and mix well. Roll into
  1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a
  glass to 1/4". Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate
  chips and shortening. Dip patties and place on waxed paper to harden.

14. Marshmallow Puffs

36 large marshmallows
1-1/2 C semisweet chocolate chips
1/2 C chunky peanut butter
2 T butteror margarine

• Makes 3 dozen.
• Line a 9-in.
• Square pan with foil and butter the foil.
• Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter.
• Pour over the marshmallows.
• Chill completely.
• Cut between marshmallows

15. Honey Balls for Passover

1/2 C honey
1/3 C sugar
1 1/4 C chopped walnuts
1/4 C matzo farfel
2 tsp. grated orange or lemon zest

• Makes 18-24
• In a medium sized saucepan over low heat, heat the honey and sugar to boiling.
• Stir constantly.
• Add the nuts and the farfel and stir until the mixture is thick.
• Add the grated zest.
• Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls.
• Cool.
• Variation: Roll the balls in finely grated nuts or coconut.

16. Quick & Easy Microwave Peanut Butter Fudge

12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk

• Makes approximately 42 pieces.
• In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes.
• Stir well.
• Add milk and stir until well blended.
• Pour mixture into 8×8 dish lined with waxed paper.
• Refrigerate to chill.

17. Rum Balls

1 3/4 cups vanilla wafer cookie crumbs
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup light rum
1/3 cup confectioners’ sugar (for dipping)

• Makes About 2 1/2 Dozen.
• Mix all ingredients, except for 1/3 cup confectioners sugar.
• Roll into one inch balls.
• Roll balls in remaining confectioners sugar to coat.

18. White Chocolate Apricot-Hazelnet Truffles

• (makes 28 truffles)

Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream

Instructions:

• On a baking sheet, spread out 1 1/4 C hazelnuts.
• Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked.
• Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel.
• Finely chop nuts in a food processor.
• In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.
• Note: I used the Nestle white chocolate chips that are available in my local supermarket.
• It worked well, but I am sure it would be better if you use a good import instead.
• Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth.
• You can do this step in a double-boiler if you don’t have a microwave.
• Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely chopped dried apricots.
• Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape.
• If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.
• Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.
• Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer.
• In a small glass dish, place another 12 ounces imported white chocolate, cut up.

19. Easy Truffles

• (Servings: 64)

Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa

Instructions:

• In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth.
• Remove from heat.
• Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan.
• Add vanilla; beat well.
• Pour into small bowl; cover and refrigerate until firm.
• (You can store in refrigerator for up to 2 days at this point.)
• Form teaspoonfuls into balls; roll in cocoa and shake off excess.
• Makes 1 pound (about 2 dozen).
• About 75 calories each.
• For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap.
• Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

20. Cognac Truffles

Ingredients:
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners’ sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Instructions:

• Melt chocolate.
• Combine sugar and butter in bowl.
• Cream together.
• Add egg yolks, 1 at a time.
• Stir in melted chocolate and flavouring.
• Chill mixture.
• Break off pieces and form into balls.
• Roll in coating.
• Air-dry 1 hour.
• Store in air-tight container in very cool place.
• Makes about fifty truffles.
• Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or coloured jimmies.
• Note that this uses raw egg yolks.
• I find a melon baller to be very handy in forming the truffles.

21. Chocolate Anise Truffles

Ingredients:
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies

Instructions:

• In a double boiler melt the chocolate, constantly stirring with a wooden spoon.
• When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.
• Continue to stir for another minute until it is well mixed and smooth.
• Add in the Rum and stir until well mixed, then sprinkle in the pulvarized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.
• You want the mixture to remain as a thick sauce at this point.
• When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes).
• Do not stop whicking or the butter and rum will separate out of the chocolate-anisette.
• When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.

22. Babe Ruth Bars

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

• 1 In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
• Cook stirring occasionally until smooth.
• Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
• 2 Press the entire mixture gently into a buttered 9×13 inch baking dish.
• Allow to cool completely before cutting into bars.

23. Caramel Apples w/ Chocolate

• Makes 8 apples

1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

• Place Styrofoam on a flat surface.
• Lightly coat baking sheet with cooking spray.
• Remove stems from apples.
• Insert wooden stick into stem of each apple.
• Place caramels in saucepan.
• Add the water, heat stirring until caramels are melted.
• Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake.
• Pat pistachios onto top of apple, place on prepared sheet.
• Refrigerate until caramel is cool.
• Heat chocolate in top of double boiler, until melted.
• Drizzle chocolate over apples.
• Press apples sticks into Styrofoam.
• Refrigerate until the chocolate hardens.
• Remove from Styrofoam to foil cupcake liners

24. Chocolate Cake In A Jar

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

• Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
• Rinse well, dry and let them come to room temperat ure.
• Grease insides of jar well with butter.
• Beat together butter, and half of sugar until fluffy.
• Add eggs and remaining sugar, vanilla and applesauce.
• Sift dry ingredients together, and add to the applesauce mixture a little at a time.
• Beat well after each addition.
• Pour 1 c. of batter into each jar, and carefully remove any batter from the rims.
• Place jars in a preheated 325 oven, and bake for 40 mins.
• While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids.
• Remove pan from heat, and keep lids hot until ready to use.
• When the cakes have finished baking, remove jars from oven.
• Make sure jar rims are clean.
• If they’re not, jars will not seal correctly.
• Place lids on jars, and screw rings on tightly.
• Jars will seal as they cool.
• Cakes will slide right out when ready to serve.
• Eat within 1 month.

25. White Chocolate Pretzels

1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating

• Decorations, such as red and green sprinkles, holiday M&Ms or crushed up candy canes.
• Place the candy coating in a microwave-safe bowl.
• Make sure you do not get any water in the bowl.
• Any water at all will cause the candy coating not to melt properly and separate.
• Microwave the candy coating for 1 min., then stir and microwave an additional min., until it is completely melted and smooth.
• Stick a pretzel rod into the chocolate, and with a spoon, cover about 3/4 of the pretzel with chocolate.
• Let the excess drip back into the bowl.
• Sprinkle the chocolate with either red and green colored sprinkles, crushed up peppermints, or stick red and green M&Ms to the chocolate.
• Place the decorated pretzel on a piece of waxed paper or aluminum foil, and let it dry completely, about 1 hr.
• Gently pull the pretzels off the paper.

26. Pretzel Bouquet

• Lay about 10 White Chocolate Pretzels on a sheet of red or green tissue paper.
• Wrap the pretzels up like a bouquet of roses would be wrapped, and tie red, green and white curling ribbon around the middle to secure.
• With scissors, curl the ribbon, then tie on a small gift card.

27. Pretzels In A Glass

• Find a tall glass, such as a parfait glass, or one of those neat glasses mixed drinks are served in.
• Pour some holiday candies, such as M&Ms or hard mints, in the bottom of the glass.
• Put as many pretzels as you can in the glass sitting on the candies, but leave a little room for them to move around, so they don’t break when they are pulled out.
• Cover the top of the glass with a piece of colored plastic wrap, or you can cut a piece of holiday fabric, and double the width of the top with pinking shears to cover.
• Tie a pretty ribbon around the glass to secure, and you have a neat gift for someone special!

28. Mocha Fondue

• Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.

Source: Better Homes and Gardens

1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur

• Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
• Meringue cookies
• 1. In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals.
• Heat and stir over low heat until melted and smooth.
• Remove from heat; stir in liqueur.
• Pour into a fondue pot; keep warm over low heat.
• Serve with fruit and cookies.
• Makes 6 to 8 servings.
• Nutritional facts per serving calories: 316 , total fat: 18g , saturated fat: 10g , cholesterol: 10mg , sodium: 19mg , carbohydrate: 41g , protein: 3g, vitamin A: 4% , calcium: 6%, iron: 7%

29. Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Source: Better Homes and Gardens

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce packate miniature milk chocolate kisses

• Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally.
• Beat in eggs and vanilla until combined.
• Beat in flour.
• Stir in rolled oats with a wooden spoon.
• Stir in chocolate kisses.
• Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet.
• Slightly flatten dough with your hand, if desired.
• Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned.
• Transfer to wire racks and cool.
• Store in an airtight container or plastic bag at room temperature up to 3 days.
• Makes 60 to 72 cookies.
• Make-Ahead Tip: Cool cookies completely.
• In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper.
• Repeat layers, leaving enough air space to close container easily.
• Freeze up to 1 month.
• Nutritional facts per serving calories: 127 , total fat: 6g , saturated fat: 3g , cholesterol: 17mg, sodium: 67mg, carbohydrate: 17g , fiber: 1g , protein: 2g

30. Rich chocolate brownies

Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats

• No baking powder or soda.
• This makes them extra dense and moist.
• Directions
• Preheat oven to 350 F, (325 for a glass pan).
• Combine flour and salt in a small bowl.
• Set aside.
• Melt margarine or butter and unsweetened chocolate in a small pan on low heat.
• Cool to room temperature.
• In a large bowl, beat eggs, sugar and vanilla.
• Add mashed banana.
• Stir in chocolate mixture.
• Gradually sift and stir in flour mixture.
• Add chocolate chips and walnuts.
• Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil.
• Bake for 30 to 35 minutes.

31. Mini Chocolate Chip Cheesecake Ball

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

DIRECTIONS:

• In a medium bowl, beat together cream cheese and butter until smooth.
• Mix in confectioners sugar, brown sugar and vanilla.
• Stir in chocolate chips.
• Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball.
• Wrap with plastic, and chill in the refrigerator for 1 hour or overnight.
• Roll the cheese ball in finely chopped pecans before serving.
• Serve with chocolate graham crackers.

32. PEANUT BUTTER BON BONS

1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin

• Form crumbs, peanut butter, oleo and sugar into balls and freeze.
• Melt chips and paraffin in double boiler.
• Dip balls into chocolate mixture.

Additional : There is so many useful chocolate ebook recipes that you can search on the NET., like :

1. Chocolate Truffles
2. Chocolate Covered Truffles
3. Mocha Truffles
4. Peanut Butter and Chocolate Truffles
5. White Chocolate Truffles
6. Hazelnut Or Almond Truffles
7. Grand Marnier Truffles
8. Cookies And Cream Truffles
9. Strawberry Truffles
10. Chocolate Truffles
11. Foolproof Dark Chocolate Fudge
12. Triple Chocolate Fudge
13. Perfect Peppermint Patties
14. Marshmallow Puffs
15. Honey Balls for Passover
16. Quick & Easy Microwave Peanut Butter Fudge
17. Rum Balls
18. White Chocolate Apricot-Hazelnet Truffles
19. Easy Truffles
20. Cognac Truffles
21. Chocolate Anise Truffles
22. Babe Ruth Bars
23. Caramel Apples w/ Chocolate
24. Chocolate Cake In A Jar
25. White Chocolate Pretzels
26. Pretzel Bouquet
27. Pretzels In A Glass
28. Mocha Fondue
29. Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
30. Rich chocolate brownies
31. Mini Chocolate Chip Cheesecake Ball
32. PEANUT BUTTER BON BONS
33. M&M’S® Holiday Brownies
34. Cream Cheese Brownies
35. Cream Cheese Topped Brownies
36. Cream Cheese Marbling
37. Eclair Cake
38. German Chocolate Chip Bread
39. Cadbury’s Creme Egg
40. COCONUT FUDGE BALLS
41. FUDGE RUM BALLS
42. Cappuccino Bon-Bons
43. CHOCOLATE FILLED BON BONS
44. Chocolate Brittle
45. Cherry Topping Ingredients
46. Vienna Chocolate Bars
47. Carob Candy Balls
48. Chocolate Balls
49. Chocolate Bourbon Balls
50. Chocolate Cream Hazelnut Balls
51. Chocolate Mint Dessert Balls
52. Chocolate Pecan Rum Balls
53. Chocolate Walnut Rum Balls
54. Dietetic Cream Cheese Balls
55. Double Chocolate Cherry Bourbon Balls
56. Swedish Balls
57. Sweet ‘n’ Peanutty Chocolate Balls
58. Walnut Chocolate Rum Balls
59. Bars
60. Caramel Filled Chocolate Bars
61. Chewy Chocolate Orange Bars
62. Chocolate Bars
63. Chocolate Candy Bar
64. Chocolate Caramel Nut Bars
65. Chocolate Caramel Shortbread
66. Chocolate Cheese Bars
67. Chocolate Cherry Bars
68. Chocolate Chip Bars
69. Chocolate Chip Cookie Bars
70. Chocolate Chip Cranberry Cheese Bars
71. Chocolate Chip Nut Bars
72. Chocolate Crunch Bars
73. Chocolate Delight Bars
74. Chocolate Fudge Bars
75. Chocolate Maple Nut Bars
76. Chocolate Marshmallow Bars
77. Chocolate Meringue Bars
78. Chocolate Pecan Cheesecake Bars
79. Chocolate Raisin Bars
80. Chocolate Raspberry Bars
81. Chocolate Walnut Bars
82. Chocolatey Poppers
83. Congo Bars
84. Crunchy Chocolate Peanut Butter Bars
85. Deluxe Chocolate Marshmallow Bars
86. Easy Chocolate Chip Layer Bars
87. Fundy Mud Bars
88. Oatmeal Chocolate Chip Bars
89. Peanut Butter Bars
90. Reeses Bars
91. Scrumptiouse Chocolate Layer Bars
92. Snicker Bars
93. Thin Fudgy Chocolate Strippers
94. Chocolate Almond Biscotti
95. Chocolate Biscotti
96. Chocolate Peanut Biscotti
97. Chocolate Vanilla Chip Biscotti
98. Chocolate Walnut Biscotti
99. Chocolate-Chip Biscotti
100. American Chocolate Bread
101. Banana Chocolate Chip Bread
102. Banana Nut Chocolate Chip Bread
103. Barley Bread
104. Chocolate Apple Bread
105. Chocolate Banana Bread
106. Chocolate Bunny Bread
107. Chocolate Cherry Bread
108. Chocolate Chip and Nut Bread
109. Chocolate Chip Bread
110. Chocolate Chip Grape Nut Bread
111. Chocolate Chip Mandel Bread
112. Chocolate Coconut Bread
113. Chocolate Cream of Wheat Bread
114. Chocolate Lover’s Breakfast Bread
115. Chocolate Peanut Butter Banana Bread
116. Chocolate Truffle Loaf With Raspberry Sauce
117. Chocolate Walnut Bread
118. Chocolate Zucchini Bread
119. Chocolate Zucchini Nut Bread
120. Orange Chocolate Chip Bread
121. Orange Chocolate Tea Bread
122. Real Chocolate Bread
123. Splendiferous Chocolate Dessert Bread
124. Super Chocolate Chocolate Bread
A. B. C. Brownies
125. Afternoon Tea Brownies
126. All Time Brownies
127. Almond Butter Brownies
128. Almond Macaroon Brownies
129. Almost Fat Free Brownies
130. Amish Apple Brownies
131. Apple Brownies
132. Apple Orange Brownies
133. Ark Brownies
134. Award Winner Brownies
135. Banana Berry Brownie Pizza
136. Banana Cream Brownie Squares
137. Banana-brownies, Lo Cal
138. Beacon Hill Brownies
139. Beanie Brownies
140. Beardie Brownies
141. Beige Brownies
142. Best Chocolate Brownies
143. Best Chocolate Syrup Brownies
144. Bisquick Fudge Brownies
145. Black & White Brownies
146. Black Forest Brownies A La Mode
147. Blockbuster Brownies
148. Blond Brownies
149. Blondie Brownies
150. Blondies
151. Bombshell Brownies
152. Boston Brownies
153. Brownie Bottom Bourbon Pie
154. Brownie Bread
155. Brownie Cake
156. Brownie Cake Delight
157. Brownie Carob Oatmeal Cookies
158. Brownie Cheesecake Bars
159. Brownie Crust Pie
160. Brownie Fruit Pizza
161. Brownie Ice Cream Loaf
162. Brownie Mix
163. Brownie Mounds
164. Brownie Oatmeal Cookies
165. Brownie Oatmeal Gems
166. Brownie Peanut Butter Bites
167. Brownie Pie
168. Brownies
169. Brownies (flourless)
170. Brownies Divine
171. Brownies In A Cone
172. Butterscotch Brownies
173. Canal Street Brownies
174. Caramel Brownies
175. Caramel Chocolate Brownies
176. Carmel Turtle Brownies
177. Carob Brownies
178. Chewy Chocolate Brownies
179. Chewy Peanut Butter Brownies
180. Chippy Zucchini Brownies
181. Chocoholic Brownies
182. Chocolate Brownies, Low Cal
183. Chocolate Butterscotch Swirl Brownies
184. Chocolate Chile Pecan Brownies
185. Chocolate Chip Blond Brownies
186. Chocolate Crunch Brownies
187. Chocolate Kahlua Brownies
188. Chocolate Mint Brownies
189. Chocolate Nut Brownies
190. Chocolate Raspberry Cheesecake Brownies
191. Chocolate Syrup Brownies
192. Cocoa Brownie Cookie Bars
193. Cocoa Brownies
194. Coconut Pecan Brownies
195. Confectioners Sugar Brownies
196. Cornmeal Brownies
197. Cream Cheese Brownies
198. Creamy Brownie Frosting
199. Crustless Brownie Pie
200. Dark Chocolate Brownies
201. Delicious Brownies
202. Disappearing Marshmallow Brownies
203. Double Deluxe All American Brownie
204. Easy Microwave Brownies
205. First Place Favorites Chewy Chocolate Brownies
206. Four-minute Brownie Pie
207. Fudge Brownie Pie
208. Fudge Brownie Sundae
209. Fudge Brownies
210. Gooey Brownies
211. Guiltless Brownies
212. Harvest Pumpkin Brownies
213. Hazelnut Chunk Brownies
214. Honey Brownies
215. How Now Brownies
216. Ice Cream Pizza Bobslead Brownie
217. Kahlua Fudge Brownies
218. Light Brownies
219. Low Fat Rocky Road Brownies
220. Low-cal Brownies
221. Microwave Brownies
222. Milky Way Brownies
223. Mudslide Brownies
224. No Guilt Brownies
225. Oklahoma Crude
226. Oregon Hazelnut Brownies
227. Passover Brownies
228. Peanut Butter Banana Brownie Pizza
229. Peanut Butter Brownie Cups
230. Peanut Butter Chip Brownies
231. Peanut Butter Swirl Brownies
232. Peanut-butter-banana Brownie Pizza
233. Pecan Turtle Brownies
234. Peppermint Candy Brownies
235. Pesach Brownies
236. Pistachio Chocolate Swirl Brownies
237. Pudding Brownies
238. Quick Brownies
239. Raisin Oatmeal Brownies
240. Ravine Brownies
241. Rich Brownie Mix
242. Saucepan Fudge Brownies
243. Sinless Brownies
244. S’more Brownies
245. Snacking Brownies
246. Snickers Bar Brownies
247. Texas Longhorn Touchdown Brownies
248. Toffee Fudge Brownies
249. Tollhouse Golden Brownies
250. Try Some More Brownies
251. Walnut Raspberry Brownies
252. Whitey’s
253. Wholesome Brownies
254. Zucchini Brownies
255. 18 Minute Chocolate Cake
256. All-American Chocolate Cake
257. Bacardi Rum Chocolate Cake
258. Banana Chocolate Cake
259. Bar Cake
260. Bavarian Spice Chocolate Cake
261. Best Chocolate Cake with Fudge Frosting
262. Better Than Sex Cake
263. Bittersweet Chocolate Pound Cake
264. Black Chocolate Cake
265. Black Forest Pudding Cake
266. Black Russian Cake
267. Blender Double Fudge Cake
268. Bourbon Chocolate Cake
269. Butterfinger Cake
270. Cape Cod Chocolate Cake
271. Caramel Chocolate Chip Cake
272. Cheese & Chocolate Tunnel Cake
273. Chocolate Almond Pound Cake
274. Chocolate Angel Food Cake
275. Chocolate Applesauce Cake
276. Chocolate Beer Pudding Cake
277. Chocolate Cake
278. Miracle Whip Cake
279. Chocolate Cake With Rum Spiked Figs
280. Chocolate Carrot Cake
281. Chocolate Cherry Sheet Cake
282. Chocolate Chip Butter Cake
283. Chocolate Chip Sour Cream Pound Cake
284. Chocolate Cinnamon Angel Food Cake
285. Chocolate Cranberry Cake
286. Chocolate Cream Roll
287. Chocolate Eclair Cake
288. Chocolate Hazelnut Cake
289. Chocolate Ice Box Cake
290. Chocolate Cherry Ice Cake
291. Chocolate Layer Cake
292. Chocolate Marble Cake
293. Chocolate Mint Layer Cake
294. Chocolate Orange Cake
295. Chocolate Raspberry Marbled Cake
296. Chocolate Zucchini Cake
297. Cocoa Chiffon Cake
298. Cranberry White Chocolate Coffee Cake
299. Death By Chocolate
300. Decadent Fat Free Chocolate Cake
301. Devil’s Food
302. Diabetic German – Chocolate Cake
303. Fat Free Chocolate Cake
304. French Chocolate Cake
305. German Chocolate Cake
306. Golden Cream Chocolate Cake
307. Hershey Light Chocolate Cake
308. Hot Fudge Pudding Cake
309. Hot Fudge Sundae Cake
310. Old Fashioned Chocolate Cake
311. Peach Chocolate Cake
312. Pineapple Chocolate Cake
313. Pineapple Cherry Chocolate Cake
314. Sour Cream Chocolate Cake
315. Strawberry Chocolate Shortcake
316. Toffee Chocolate Cake
317. Bourbon Balls
318. Chewy Chocolate Rolls
319. Chocolate Almond Morsels
320. Chocolate Brittle
321. Chocolate Candy
322. Chocolate Candy Cookie Brittle
323. Chocolate Caramels
324. Chocolate Chip Lollipops
325. Chocolate Christmas Candies
326. Chocolate Coconut Candies
327. Chocolate Crunch Candy
328. Chocolate Dipped Candies
329. Chocolate Drop Candy
330. Chocolate Marble Bark
331. Chocolate Mints
332. Chocolate Nut Brittle
333. Diatetic Bark Candy
334. Easy Chocolate Peanut Candy
335. Easy Turtle Candy
336. English Butter Chocolate Toffee
337. Layered Mint Chocolate Candy
338. Never Fail Toffee
339. Orange Chocolate Crunch
340. Peanut, Raisin And Chocolate Clusters
341. Rocky Road Candy
342. Soft Chocolate Caramels
343. Triple Chocolate Candy Cane Kisses
344. Black & White Cheesecake
345. Cappucino Chocolate Cheesecake
346. Chocolate Almond Cheesecake
347. Chocolate Amaretto Cheesecake
348. Chocolate Caramel Cheesecake
349. Chocolate Cheesecake
350. Chocolate Cheesecake Pie
351. Chocolate Chip Cheesecake
352. Chocolate Mint Cheesecake Cups
353. Chocolate Orange Supreme Cheesecake
354. Chocolate Velvet Cheesecake
355. Impossible Chocolate Kaluha Cheesecake
356. Mint Chocolate Chip Cheesecake
357. Raspberry Chocolate Cheesecake
358. Rich Chocolate Cheesecake
359. Almond Joy Cookies
360. Baked Chocolate Marshmallow Treats
361. Banana Oatmeal Chocolate Cookies
362. Bittersweet Chocolate Chunk Cookies
363. Brownie cookies
364. Butterscotch Chocolate Chunk Cookies
365. Carob Chip Cookies
366. Cherry Chocolate Cookies
367. Chocolate Banana Peanut Cookies
369. Chocolate Brown Sugar Cookies
370. Chocolate Brownie Oatmeal Cookies
371. Chocolate Chews
372. Chocolate Chip Cookies
373. Chocolate Dipped Cherry Cookies
374. Chocolate Kiss Cookies
375. Chocolate Mint Brownie Cookies
376. Chocolate Oatmeal Cookies
377. Double Chocolate Cookies
378. Golden Chocolate Treasure Cookies
379. Peanut Chocolate Chip Cookies
380. Pizza Pan Chocolate Chip Cookies
381. Sweet Chocolate Chip Cookies
382. Vanilla Chip Cookies
383. Almost Fat-Free Chocolate Cupcakes
384. Black Bottom Cupcakes
385. Chocolate Cupcakes
386. Deep Chocolate Cupcakes
387. Quick Chocolate Cupcakes
388. Angels Delight Christmas Drink
389. Austrian Chocolate Cup
390. Bailey’s Irish Cream
391. Banana Chocolate Milkshake
392. Chocolate Almond Coffee
393. Chocolate Banana Smoothie
394. Chocolate Black Russian
395. Chocolate Brandy Cream
396. Chocolate Coffee
397. Chocolate Fudge Shake
398. Chocolate Liqueur
399. Chocolate Milk Shake
400. Chocolate Mint
401. Chocolate Mint Oreo Drink
402. Chocolate Peanut Shake
403. Fiesta Hot Chocolate
404. Hot Chocolate
405. Hot Chocolate Eggnog
406. Hot Cocoa For A Crowd
407. Hot Peppermint Patty
408. Instant Hot Chocolate Mix
409. Mint Chocolate Chip Milk Shake
410. White Hot Chocolate
411. World’s Best Hot Chocolate
412. Chocolate Bar Filling
413. Chocolate Cream Filling
414. Chocolate Filling
415. Chocolate Pie Filling
416. Coconut Cream Filling
417. Cream Cheese Filling
418. Chocolate Cinnamon Fondue
419. Chocolate Dessert Fondue
420. Chocolate Fondue
421. Low Fat Chocolate Fondue
422. Black Chocolate Cake Frosting
423. Chocolate Butter Cream Frosting
424. Chocolate Buttercream Frosting
425. Chocolate Frosting
426. Chocolate Fudge Frosting
427. Chocolate Glaze
428. Chocolate Mocha Icing
429. Chocolate Sour Cream Frosting
430. Deluxe Chocolate Frosting
431. German Chocolate Cake Icing
432. Milky Way Icing
433. Quick Chocolate Butter Cream Frosting
434. Whipped Cream Chocolate Frosting
435. Chocolate Bananas
436. Chocolate Covered Strawberries
437. Chocolate Mint Figs
438. Chocolate Pear Dessert
439. Chocolate Plunge For Fresh Fruit
440. Chocolate-covered Cherries
441. Frozen Chocolate Banana
442. Godiva Chocolate Covered Banana
443. 10 Minute Fudge
444. Apple Peanut Butter Fudge
445. Baked Fudge Drops
446. Bourbon Fudge
447. Buttermilk Fudge
448. Butterscotch Fudge
449. Candy Bar Fudge
450. Caramel Fudge
451. Cheese Fudge
452. Cherry Vanilla Fudge
453. Chocolate Creme Fudge
454. Chocolate Fudge
455. Chocolate Marshmallow Fudge
456. Chocolate Mint Cookie Crunch Fudge
457. Chocolate-Peanut Butter Fudge
458. Coffee Fudge
459. Cookies ‘n Cream Fudge
460. Creamy Mocha Fudge
461. Creamy Peanut Butter Fudge
462. Diabetic Fudge
463. Divinity Fudge
464. Double Chocolate Fudge
465. Fudge
466. Girl Scout Samoa Fudge
467. Hazelnut Fudge
468. Honey Fudge
469. Jello Pudding Fudge
470. Kahlua Creamy Fudge
471. Maple Fudge
472. Marshmallow Fudge
473. Microwave Fudge
474. Nutty Chocolate Mint Fudge
475. Old Fashioned Chocolate Fudge
476. Peanut Butter Fudge
477. Pistachio Swirl Fudge
478. Pumpkin Fudge
479. Sugar Free Fudge
480. Vanilla Fudge
481. White Chocolate-Cherry Almond Fudge
482. White Fudge
483. Chocolate Glaze
484. Chocolate Rum Glaze
485. Chocolate Yeast Bread Glaze
486. Dark Chocolate Glaze
487. Quick Chocolate Glaze
488. Rich Chocolate Glaze
489. Banana Mocha Ice Cream
490. Bittersweet Chocolate Ice Cream
491. Blender Quick Chocolate Ice Cream
492. Brach’s Chocolate Mint Ice Cream
493. Buttermilk Fudge Ice Cream
494. Chocolate Buttermilk Ice Cream
495. Chocolate Ice Cream
496. Chocolate Mint Ice Cream
497. Chocolate Peanut Crunch Ice Cream
498. Chocolate Rum Ice Cream
499. Chocolate Yogurt Ice
500. Creamy Chocolate Ice
501. Easy Double Chocolate Ice Cream
502. German Chocolate Ice Cream
503. Home Made Fudgy Chocolate Ice Cream
504. 505. Ice Cream Ribbon Pie
506. Mocha Ice Cream Cake
507. Old Fashioned Chocolate Ice Cream
508. Super Chocolate Sorbet
509. 60 Second Chocolate Mousse
510. Almond Mousse au Chocolate
511. Best Chocolate Mousse
512. Chocolate Banana Mousse
513. Chocolate Cream Mousse
514. Chocolate Mousse
515. Chocolate Mousse W/strawberries
516. Chocolate Orange Mousse
517. Coffee Liqueur Chocolate Mousse
518. Mint White Chocolate Mousse
519. Mousse au Chocolat
520. Old Fashioned Chocolate Mousse
521. Orange Chocolate Mousse
522. Peachy Chocolate Mousse Parfaits
523. Rich Chocolate Mousse
524. Soft Chocolate Mousse
526. Solid Chocolate Mousse
527. Banana Chocolate Chip Muffins
528. Cappuccino Chocolate Chip Muffins
529. Chocolate Chip and Orange Muffins
530. Chocolate Chip Mini Muffins
531. Chocolate Chip Muffins
532. Chocolate Chip Nut Muffins
533. Chocolate Chunky Mighty Muffins
534. Chocolate Sour Cream Muffins
535. Peanut Butter Chocolate Chip Muffins
536. Pumpkin Chocolate Chip Muffins
537. Raspberry Chocolate Chip Muffins
538. 10-Minute German Sweet Chocolate Cream Pie
539. Bavarian Chocolate Pie
540. Berry Chocolate Pie
541. Black Bottom Pie
542. Bourbon and Chocolate Pecan Pie
543. Cafe au mint chocolate pie
544. Chocolate Cheese Pie
545. Chocolate Cherry Cream Pie
546. Chocolate Chess Pie
547. Chocolate Chip Almond Pie
548. Chocolate Chip Cherry Pie
549. Chocolate Chip Pie
550. Chocolate Cream Pie
551. Chocolate Crunch Pie
552. Chocolate Dream Pie
553. Chocolate Eggnog Layer Pie
554. Chocolate Malt Shoppe Pie
555. Chocolate Mint Ice Cream Pie
556. Chocolate Pie
557. Double Chocolate Pie
558. German Chocolate Pie
559. Impossible Chocolate Cream Pie
560. Kentucky Derby Pie
561. Light Chocolate Pie
562. Millionaires Pie
563. Pecan Pie
564. Snicker Pie
565. Toll House Pecan Chocolate Pie
566. Turtle Pie
567. Amaretto Chocolate Pudding
568. Bittersweet Chocolate Pudding
569. Bread Pudding
570. Broiled Banana Chocolate Pudding
571. Chocolate Bread Pudding
572. Chocolate Cheesecake Pudding
573. Chocolate Chiffon Pots
574. Chocolate Dream Dessert
575. Chocolate Pear Pudding
576. Chocolate Pudding
577. Chocolate Ranch Pudding
578. Chunky Chocolate Pudding
579. Dark Chocolate Pudding
580. Low Fat Chocolate Pudding
581. Strawberry Chocolate and Cheese Parfait
582. Very Chocolate Pudding
583. Bittersweet Chocolate Sauce
584. Black Chocolate Sauce
585. Chocolate Dipping Sauce
586. Chocolate Mint Sauce
587. Chocolate Sauce
588. Chocolate Sauce Diabetic
589. Dark Chocolate Sauce
590. Deluxe Chocolate Sauce
591. Fat Free Hot Fudge Sauce
592. Hot Fudge Sauce
593. Philly Chocolate Sauce
594. Rich Chocolate Sauce
595. Super Hot Fudge Sauce
596. Ultimate Raspberry Chocolate Sauce
597. Caramel Dipped Chocolate Covered Pretzels
598. Chex and Chocolate Party Mix
599. Chocolate Butterscotch Haystacks
600. Chocolate Covered Potato Chips
601. Chocolate Lovers Snack Mix
602. Chocolate Marshmallow Chow
603. Chocolate Pops
604. Cookie and Candy Snack Mix
605. People Chow
606. Super Crunchy Snack Mix
607. Baileys Irish Cream Truffles
608. Chocolate Truffles
609. Dark Chocolate Truffles
610. Easy Chocolate Truffles
611. Irish Cream Truffles
612. Marshmallow Truffles
613. Rich Chocolate Pumpkin Truffles
614. White Russian Truffles
615. Peanut Butter White Chocolate Candy Dreams
616. White Chocolate Almond Pecan Pie
617. White Chocolate Brownies
618. White Chocolate Butter
619. White Chocolate Butter Cream Frosting
620. White Chocolate Cheesecake
621. White Chocolate Chunk Brownies
622. White Chocolate Cream Filling
623. White Chocolate Fondue
624. White Chocolate Fudge
625. White Chocolate Ice Cream
626. White Chocolate Macadamia Cookies
627. White Chocolate Mint Truffles
628. White Chocolate Mousse
629. White Chocolate Mousse Cheesecake With Sun Dried Cherries
630. White Chocolate Pecan Corn
631. White Chocolate Pretzels
632. White Chocolate Raspberry Cake
633. White Chocolate Ribbon Fudge
634. White Chocolate Scones
635. White Chocolate Truffles